Walnut tshidzimba

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“This plant-based dish, which originates in Venda, has become my go-to way of cooking umngqusho. Peanuts add texture and the walnuts give a nutty sweetness and crunch.” –

Ingredients

180 g samp, soaked overnight
180 g dried red kidney beans, soaked overnight
90 g raw peanuts
90 g raw walnuts
4 T canola oil
4 large sweet potatoes, washed
sea salt and freshly ground black pepper, to taste
1 large onion
100 g butter

Cooking Instructions

1. Place the samp, beans, peanuts and half the walnuts in a saucepan and top with 6 cups water. Bring to a boil, stirring occasionally, and cook for

2. hours or until tender. The nuts will soften but retain a crunch. 2 Pierce the sweet potatoes with a fork and microwave at full power for 20 minutes, or until soft. Allow to cool, then flatten with the palm of your hand.

3. Heat a non-stick pan and add the canola oil. Fry the sweet potatoes until caramelised on both sides. Season, then remove from the pan and add the onion and butter. Fry gently for 5–7 minutes, or until the onions have softened and sweetened. Season to taste.

4. Serve the tshidzimba topped with the onions and sweet potato, sprinkled with the remaining walnuts.

Find more South African recipes here.

Photographs: Elsa Young
Production: Khanya Mzongwana
Food assistant: Offentse Clive Ndou