Ingredients
Main Ingredients
How To Make Samp and Beans (Umngqusho) – Slow-Cooked Comfort the Master Chef Way
Serving Suggestions and Variations
Traditional ways: Serve as a side dish to braai meat, or enjoy as a main with fresh bread.
Modern twists:
- Fusion: Use butter beans instead of sugar beans
- Low-carb: Add chopped tomatoes
- Extra veg: Use vegetable stock instead of water
- Spice level: Add smoked paprika
Master Tips for Success
- Soaking is non-negotiable: Samp and beans need soaking to cook evenly and become tender.
- Low and slow: Don't rush – the longer it simmers, the better the flavour.
- Bone choice: A smoked bone adds depth, but you can use any meaty bone.
- Make-ahead: Samp and beans freezes beautifully. Make a big batch and freeze portions.
The Heritage of Samp and Beans (Umngqusho) – Slow-Cooked Comfort
Umngqusho is a staple of the Xhosa people of the Eastern Cape, representing resilience and community.
Nelson Mandela often ate this dish, both as a prisoner and as president, calling it his favourite.
Today it's enjoyed across South Africa as a symbol of comfort and heritage.
👉 Browse all 100 Master Chef South African recipes for more inspiration and cooking ideas.