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30 minutes

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: 2½–3 hours

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25 minutes, plus 1 hour’s proving time

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20 minutes

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20 minutes

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25 minutes

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25 minutes

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Cacio e pepe umngqusho

2 hours

Cacio e pepe umngqusho

By Khanya Mzongwana

Serves 8

Difficulty Easy

Prep Time 5 minutes

Cooking Time 2 hours

Ingredients

360 g samp
4 cups water
2 x 400 g butter beans cans, drained
100 g pecorino Romano, grated, plus extra for serving
1 cup chicken stock
sea salt and freshly ground black pepper, to taste
Serrano ham, for serving (optional)

Method

1. Place the samp and water in a saucepan. Bring to a boil and cook for 2 hours, stirring occasionally, until the kernels are al dente. Fold in the butter beans.

2. Stir in the pecorino, stock, salt and pepper, and simmer until the cheese has melted. Serve warm with the Serrano ham, if using, and sprinkle over more pecorino.

Find more South African recipes here

Photographer: Toby Murphy
Food assistant: Lerato Motau

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Cacio e pepe umngqusho

Ingredients

Method