Name: Mince curry with umnqusho
Yield: 8 servings
Cuisine: African
Ingredients: 750 ml samp and beans; water; salt to taste; 1 garlic cloves, crushed; 1 onion chopped; 1 carrots sliced; 1 celery stalks chopped; 3 fresh parsley sprigs, chopped; 5 ml fresh oregano chopped; 300 g beef mince; 65 ml wine dry red; 410 g tomato purée tinned; 80 ml tomato purée; salt and freshly ground black pepper

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Ingredients (14)

Umnqusho

750 ml	samp and beans
	water
	salt — to taste

Mince curry

1	garlic — cloves, crushed
1	onion — chopped
1	carrots — sliced
1	celery stalks — chopped
3	fresh parsley — sprigs, chopped
5 ml	fresh oregano — chopped
300 g	beef mince
65 ml	wine — dry red
410 g	tomato purée — tinned
80 ml	tomato purée
	salt and freshly ground black pepper

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Method:

Soak the samp and beans overnight.
Rinse and place in a saucepan.
Cover with water, add salt and heat until boiling.
Simmer until tender, adding water whenever the samp and beans get dry. (Cooking time is about 2 hours.)
Heat oil in a medium-sized saucepan and fry the garlic, onion, carrot, celery, parsley and origanum for about 5 minutes over a medium heat.
Add small quantities of the mince at a time, stirring continuously, and cook until done, but not brown.
Stir in the red wine and simmer for 2 minutes.
Add the tomatoes and purée, cover and simmer slowly for 1 hour or longer.
Season with salt and pepper.
Serve topped with umnqusho.