Umqusho
"This recipe has been tried and tested in my kitchen from "one" of my favourite recipe books that my mom sent me from South Africa. "you super winning recipes" by Carmen Niehaus. Luckily I managed to find the samp and beans in a nearby south african shop. This dish takes a long time to prepare taking in the consideration of soaking the samp and beans, but, this could be even used to make a "potjie". I have made this with chicken and beef, but penultimately, lamb is far the best tasting."
photo by Iluv2cook59
- Ready In:
- 48hrs
- Ingredients:
- 16
- Serves:
-
8-10
ingredients
- 500 ml samp
- 250 ml speckled sugar beans
- 1 teaspoon salt (1 tsp)
- 1 teaspoon pepper (1tsp)
- 12 1⁄2 ml oil
- 2 onions, sliced
- 1 green pepper, sliced
- 4 fresh garlic cloves, crushed
- 12 pieces mutton neck or 12 pieces lamb
- 2 tomatoes, skinned and chopped
- 6 small potatoes, peeled
- 100 g carrots
- 15 ml curry powder
- 25 ml turmeric
- 1 chicken stock cube, dissolved in
- 500 ml boiling water
directions
- Soak the samp and beans in cold water overnight. Drain and place in a heavy based saucepan with 1 litre of water. Boil until tender and season with salt and pepper.(the samp cooking directions above).
- Heat the oil in a pan and fry the onions, green pepper and garlic until tender. Season the meat with salt and pepper. Add the meat mixture. Arrange the tomatoes, potatoes and carrots on top (I omit the carrots due to family preference). Add the curry powder and turmeric to the chicken stock and pour over the mixture. Simmer until the meat is tender. Add extra water, salt and pepper if necessary. Serves 8-10.
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Reviews
-
Living in SAfrica, it was easy for me to give this a bash, and I was so glad I did - it was wonderful! Very tasty and real "stick to the ribs" fare. I had run out of sugar beans so used dried Butter and Haricot beans instead, but I have to say Red sugar beans definitely make a better version of the dish. Simply because I had them on hand, I also added some sweet potato and some sweetcorn cut from the cob - I must say the sweetcorn added a lovely crunch ( I only added it towards the end) to the otherwise "soft" food! For personal taste reasons only, I also added some chili for extra bite. In case you're interested we often serve a much simpler version of samp & beans as a side dish at braais (barbeques) - cook samp & beans with a piece of fatty meat (just for flavour), onions and curry powder; towards the end add, to taste, a sweet, fruity chutney and a big dollop of butter; serve as a side dish with braaid meat and salads. Loved your "full meal" version though - thanks for posting!
RECIPE SUBMITTED BY
Born and bred in Southern Africa (Durbs) I made my first "pot roast" at the age of 9. Since then I have experimented with all types of cooking, but, my passion lies with tarts.
I am happily married to the love of my life for over 30 years and we have 2 adult sons and 2 fur kids (Beagles).
Since furthering our journey in life and moving to Canada, we have had to adapt to different ingrediants that may compliment my many "south african cook books!"
I am now a retired paralegal and awaiting hubbies retirement in 5 years.
My favourite cookbook is called " The complete South African Cookbook" by Magdaleen Van Wyk which was given to me by my mom in law in 1985.
Hubby and I love to keep busy by either gardening (of course in summer which is short lived) and in winter we tackle projects within the house that needs tending to.
Our two beagles Duke and Duchess are our "children" and keep us on our toes!
