"If you’ve had umngqusho in all the ways you could possibly have it and you feel like you could finally go without it, then my isjingi-mngqusho hybrid is what you need to try. What makes it so good and homely is the addition of a very specific yellow curry powder, there’s nothing to replace or imitate it, there’s just a warm, delicious familiarity to it that all households in the hood recognise instantly. There’s nothing quite as comforting as the aroma of iRajah and sweating onions wafting through a clean house, mingling with the scent of Mr Min and freshly polished floors. If you get it, you get it!" – Khanya Mzongwana
- 340 g samp
- 170 g sugar beans
- 6 cups water
- 1 butternut
- 4 T oil
- 1 large onion, diced
- 1 large carrot, diced
- 1 potato, diced
- 1 T Rajah mild curry powder
- 1 T Woolworths spicy seasoning
- salt, to taste
- 2 t sugar
1. Rinse the samp and beans in cold water. Place in a large saucepan with the water and salt and boil for 2 hours until tender.
2. Prick the butternut several times and steam in the microwave for 10–12 minutes on full power until tender. Allow to cool, then halve and scoop out the flesh. Discard the skin and seeds.
3. Heat the oil in a pan. Fry the onion, carrot and potato until translucent. Add the curry powder and fry for another 3 minutes. Add the spicy seasoning and stir.
4. Add the butternut and mash roughly with a fork. Stir the vegetables into the samp and beans. Allow to simmer for 10 minutes, then serve warm.
Photographs and videography: Khanya Mzongwana and Katharine Pope
Production: Khanya Mzongwana
Food assistant: Leila-Ann Mokotedi