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Samp and Beans

Also known as umngqusho, samp and beans is traditionally eaten in winter, often with rice or buttered bread. There is no one definitive recipe, as nearly every family has its own variation. Some other recipes use chicken or no meat at all.

Source and licence

"Samp and Beans" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Samp_and_Beans, revision 4513304), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Samp_and_Beans&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4513304

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

South Africa. Associated with South Africa by curated dish list: samp and beans (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Add the samp and beans mix to a large pot. Rinse the mixture well, and half fill the pot with water.
  2. Add salt and bring to a boil. Boil on low heat until the samp and beans are cooked. Drain and discard the cooking liquid.
  3. In another pot, sauté the onions in a pot with oil.
  4. When onions are cooked, add the meat and braise until tender.
  5. Add grated tomato and the drained samp and beans mixture. Cook on low heat for about one hour and a half.
  6. Season with salt and pepper. Before serving, add the butter and let it simmer.
  7. Serve in a bowl with a side plate or buttered bread or rice.