Umngqusho

🌽 Umngqusho combines cracked corn kernels with tender beans.

Ingredients

• 300 g dry samp, crushed white corn
• 480 g cooked, drained kidney beans
• 150 g onion
• 150 g carrot
• 20 g butter
• 3 g salt
• 1.8 liters cooking water, to adjust

Preparation

The day before, rinse the samp and cover it generously with cold water. Let it soak for 8 hours in the refrigerator. Drain and discard this water before cooking.

Place the samp in a pot with 1.5 liters of fresh water. Bring to a boil, then cook gently, covered, for about 90 minutes. Stir occasionally and add the remaining water if the bottom dries out.

Peel the onion and carrot. Cut them into small, regular dice; incorporate them when the samp begins to soften. Continue for 20 minutes.

Rinse the already cooked beans and drain them. Add them to the corn with the salt; simmer for an additional 10 minutes without mashing the grains.

Taste a grain of samp: it should no longer have a hard center. If necessary, extend the cooking time with a little boiling water.

Stir in the butter off the heat. If the mixture is too liquid, let it evaporate for a few minutes uncovered; if it is too compact, loosen it with hot water. Divide into six portions.