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  • 6
  • Easy
  • 10 minutes
  • 2 hours

"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


  • 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.

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Photographs: Jan Ras
Food assistant: Dani Smith

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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