Umgqusho nmasi

Umgqusho nmasi

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  • 4
  • Easy
  • 5 minutes
  • 2 hours, plus overnight soaking time

“I know I say this about everything, but this is a God-ordained combo on a hot, lazy and broke day. My mom first showed me this simple breakfast-slash-lunch dish, and I wasn’t sold until I had my first mouthful – there’s a strange decadence to it, it’s neither sweet nor savoury. It’s just… correct. It’s little more than boiled samp, which is rinsed to remove the excess starch, and straight-out-of-the-fridge cold amasi poured over. A satiating, abundant and delicious alternative to umphokoqo namasi.” –


  • 340 g samp
  • 6 cups water
  • 1 t salt
  • 4 cups amasi

Cooking Instructions

1. Rinse the samp and place in a heavy-based saucepan. Add the cold water and salt and bring to a boil. Boil for 2 hours or until tender to the bite, but still holding its shape.

2. Allow to cool to room temperature then serve immediately in bowls topped with amasi.

Find more South African recipes here. 

Photographs and videography: Khanya Mzongwana and Katharine Pope
Production: Khanya Mzongwana
Food assistant: Leila-Ann Mokotedi

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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