Spicy samp and beans

Serves 8

This dish (also known as umngqusho) needs a bit of planning as you need to soak the samp and beans
overnight.

Ingredients:

• 1 cup (250 ml) uncooked samp
• 1 cup (250 ml) dried sugar beans
• 2 bay leaves
• 2 tsp (10 ml) sunflower oil
• 2 onions, chopped 
• 4 carrots, sliced
• 1 tbsp (15 ml) curry powder or to taste
• 3 tomatoes, chopped
• ¼ medium cabbage, cut into strips
• 4 spinach leaves, cut into strips
• 1 tsp (5 ml) salt
• lemon juice and black pepper to taste

Process:

1. Soak samp and beans overnight in enough water and drain well.
2. Place in a large pot with bay leaves and cover with 4 cups of fresh water. Bring to the boil, reduce the heat, cover and simmer for 2 hours or until tender. Add more water if necessary.
3. Heat oil in a pot and fry onions, carrots and curry powder.
4. Add tomatoes and simmer for 10 minutes.
5. Drain samp and beans if necessary. Add with cabbage, spinach and salt to onions and simmer for another 10 minutes.
6. Season to taste with lemon juice and pepper and serve warm.