South African Samp & Beans (Umngqusho)

South African Samp & Beans (Umngqusho)

This South African Samp & Beans (Umngqusho) is hearty, comforting, and deeply nourishing , the kind of meal that feels like home in a bowl.


Samp (cracked maize) and beans cook slowly until tender and creamy, then get finished with a richly spiced tomato gravy infused with onion, garlic, curry spices, and coconut milk. The result is a deeply flavourful dish that’s both filling and comforting.


It’s perfect for winter meals, meal prep, or feeding a crowd.

South African Samp & Beans (Umngqusho)

Healthythandi

Servings

4-6

Prep Time

5 minutes

Cook Time

40 minutes

Cuisine

South African

A comforting South African samp and beans recipe simmered in a rich tomato gravy with coconut milk, garlic, and warming spices.

South African Samp & Beans (Umngqusho)

Ingredients

    blank

    • 1½ cups samp (cracked maize)
    • 1 cup sugar beans or red speckled beans
    • 1 bay leaf
    • Salt and black pepper to taste

    blank

    • 3–4 tomatoes, peeled and blended
    • 1½ tbsp tomato paste

    blank

    • 1–2 tsp mild curry powder
    • 1 tsp ground cumin (optional)
    • 1–2 tsp brown sugar or coconut sugar

    blank

    • 2 tbsp soy sauce or coconut aminos
    • 2 stock cubes

    blank

    • ½ cup vegetable broth

    blank

    • 1 onion, chopped
    • 2–3 garlic cloves or 1 tbsp crushed garlic

    blank

    • 1 tbsp olive oil or neutral coconut oil

    blank

    • 1 cup coconut milk or coconut cream

    blank

    • Juice of 1 lemon

    blank

    • Fresh coriander

    Method

      blank

      1. Rinse the samp and beans well.

      2. Soak them overnight in plenty of water.

      3. For a quicker method, boil them for about 5 minutes and then allow them to soak for 1 hour.

      blank

      1. Drain the soaking water.

      2. Add the samp and beans to a pot with about 5–6 cups of fresh water and the bay leaf.

      3. Cook for about 1½–2 hours until tender.

      4. Add salt towards the end of cooking.

      blank

      1. Heat oil in a pan over medium heat.

      2. Add the chopped onion and cook until soft and lightly golden.

      3. Add the garlic and spices and cook briefly until fragrant.

      4. Build the Sauce

      5. Add the blended tomatoes and tomato paste.

      6. Simmer for about 5–7 minutes until the sauce thickens slightly.

      7. Add the sugar, soy sauce, and vegetable broth.

      blank

      1. Add the stock cubes and simmer the sauce for about 10 minutes.

      2. Stir in the coconut milk and lemon juice.

      3. Simmer gently for another 10–20 minutes.

      blank

      1. Add the cooked samp and beans to the tomato gravy.

      2. Stir well and add a little water if the mixture becomes too thick.

      3. Simmer gently for about 15–20 minutes so the flavours combine.

      blank

      1. Serve warm and finish with fresh coriander, lemon, or a drizzle of herby olive oil if desired.
      Back to recipe blog