Umngqusho

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"My mother always used to prepare umngqusho the same way: with diced carrots, onions and potatoes. It became my default way to make it, too, before I learned I could add literally any other vegetable (or meat) I desired." – Khanya Mzongwana

Ingredients

180 g samp
180 g red speckled beans
6 cups water
salt, to taste
1 medium onion, diced
1 large potato, peeled and diced
1 large carrot, peeled and diced

Cooking Instructions

1. Place the samp and beans in a large saucepan with the water and salt and bring to the boil.

2. Cover with a lid and cook over a medium heat for an 1½hours, stirring occasionally. Add the onion, potato, and carrot. Cook for a further 30 minutes uncovered until the vegetables are soft. Adjust the seasoning and stir well. Serve warm.

Find more South African recipes here.

Photographs: Jan Ras
Food assistant: Dani Smith