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South African recipes

Bread recipes

Umbhona (roasted maize street snack)

30 minutes

South African

Umngqusho wezambane (samp with potatoes)

2 hours

Lamb recipes

Isibindi (ox or lamb’s liver with onion and spices)

25 minutes

Beans recipes

White samp (umngqusho omhlophe)

1 hour

White samp (umngqusho omhlophe)

Prep time: PT 25M
Cook time: PT1½M
Total time: 1 min
Yield: 3 to 4 servings
Cuisine: Desserts & Baking
Ingredients: freshly grated maize kernels 2cups,flour 120g,baking powder ½t,salt ¼t,sugar 1T,lukewarm water ¼cup,melted butter (optional) 1T

By Khanya Mzongwana

Serves 6

Difficulty Easy

Cooking Time 1 hour

Ingredients

450 g samp
1 litre water
1 T salt
100 g butter

Method

1. Place the samp and water in a medium saucepan. Bring to a boil and cook for 1 hour, stirring occasionally. Add more water if you prefer a soupy consistency and a little more salt if you like.

2. Stir in the butter and serve on its own, or alongside vegetables and a meaty stew.

Find more South African recipes here

Food Stylist: Khanya Mzongwana
Food assistant: Bianca Jones
Photographer: Jan Ras

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Amasi (fermented cow’s milk)

Isidudu (soft porridge)

Umbhona (roasted maize street snack)

Amanqina (trotters)

Umqa

Umngqusho wezambane (samp with potatoes)

Isibindi (ox or lamb’s liver with onion and spices)

Iimbotyi (boiled sugar beans)

White samp (umngqusho omhlophe)

White samp (umngqusho omhlophe)

Ingredients

Method