Home
Recipes
Easy

Chicken katsu with cucumber kimchi

Asian recipes

Chicken katsu with cucumber kimchi

10 minutes

Ricotta gnudi

Cheese recipes

Ricotta gnudi

25 minutes

Tea-based Dark and Stormy

Afternoon tea

Tea-based Dark and Stormy

Ragù bianco

Italian recipes

Ragù bianco

: 2½–3 hours

Pizza ai quattro formaggi

Italian recipes

Pizza ai quattro formaggi

25 minutes, plus 1 hour’s proving time

Lamb-and-anchovy ragù

Anchovy recipes

Lamb-and-anchovy ragù

3½ hours

Gnocchi with tomato-vodka sauce

Italian recipes

Gnocchi with tomato-vodka sauce

20 minutes

Wagyu beef banger fry-up

Breakfast recipes

Wagyu beef banger fry-up

25 minutes

Wagyu burger breakfast sandwich

Beef recipes

Wagyu burger breakfast sandwich

12 minutes

Garganelli

Italian recipes

Garganelli

20 minutes

Cheat’s cacio e pepe

Cheese recipes

Cheat’s cacio e pepe

25 minutes

Cacio e pepe umngqusho

Beans recipes

Cacio e pepe umngqusho

2 hours

Load more

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