Recipe Centre

Umngqusho (Xhosa samp and beans)

Ingredients
200 ml samp
200 ml sugar beans
10 ml salt
125 ml olive oil
60 ml dill mustard
60 ml honey
60 ml fresh basil, chopped
60 ml fresh dill, chopped
salt and pepper to taste
250 ml fresh peppadews, drained and quartered
freshly chopped chives

Method:
Soak the samp and sugar beans overnight. Drain, cover with boiling water and add 10 ml salt. Bring to the boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, adding more water occasionally. When tender, drain and cool. Whisk together the olive oil, mustard, honey, basil leaves and dill. Season to taste with salt and freshly ground black pepper. Add the peppadews and sprinkle the chives over the top. Chill until ready to serve. This dish is fantastic with a braai.

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