Istambu is a dish that my mum, Sindi Molefe, cooks when she’s in a good mood. For me this recipe represents that. It’s a labour of love.
- For the istambu:
- 200 g samp
- 200 g dried sugar beans
- 2 litres water
- 1 t salt
- 1/2 beef stock pot
- For the curry wamathambo:
- 1 onion, finely chopped
- 2 T oil
- 2 t curry powder
- 1 t garam masala
- 1/2 green pepper, finely chopped
- 1 kg beef bones
- 2 medium tomatoes, finely chopped
- 1 beef stock cube
- 4 cups water
1. To make the istambu, soak the samp and butter beans in 2 cups water for 2–3 hours or overnight.
2. Once the samp is hydrated, place in a saucepan add the beans, salt and remaining water and bring to a boil. Once boiling, reduce the heat to a simmer. Cook until soft but not mushy.
3. To make the curry wamathambo, pour 2 T oil in large pot and sauté the onion until soft and slightly browned. Add the curry powder and garam masala cook for 1 minute.
4. Add the green pepper and cook until soft. Add the beef bones and coat evenly with the onion and green pepper. Cook for 5 minutes.
5. Add the tomatoes and stock pot and cook until tomatoes are soft. Add the water and cook for 1 hour, or until the liquid is reduced by a third. Once the samp and beans are cooked, add to the curry and simmer for 10 minutes.
Photograph: Toby Murphy
Styling: Khanya Mzongwana