The Unsung Hero At The Dinner Table
By:
Noluvuyo Mpakathi
On
11/10/2024Reading time:
3 min
Summary:
Samp and beans, a humble yet satisfying meal, is deeply ingrained in South African culture and tradition. This classic dish brings people together, crossing tribal lines to be enjoyed at all kinds of events and celebrations. With its long history and cultural importance, samp and beans symbolize unity, strength, and growth within the community.
Where this recipe comes from
Samp, also known as istambu in Zulu and umngqusho in Xhosa, is a traditional South African dish made from coarsely ground, dried maize kernels. These kernels are soaked and cooked until tender, often mixed with different types of legumes or beans. The dish has its origins in Indigenous African communities, where maize was first grown and eaten. Throughout the years, samp and beans has evolved, influenced by different cultures, but its fundamental ingredients have stayed the same.
In the good ol' days, grandmas would spend ages by the fire, stirring pots of delicious samp, using ingredients from the local area, and sharing their wisdom with each meal. These traditional recipes were full of spices and flavors that were unique to different regions, giving the dish a special sense of place and identity.
But times have changed, and so have cooking methods and tastes. Millennials have jumped on the samp and beans bandwagon, bringing in new techniques and flavors to this age-old dish. Thanks to technology and globalization, ingredients are easier to get hold of now, meaning chefs can put their own spin on traditional flavors. Young cooks are getting creative with gourmet spices, cooking methods, and even healthy eating trends, making sure that this classic meal stays popular in today's world.
Samp and beans with beef bones (Istambu namathambo/Umngqusho)
Samp and beans is more than just a meal. It represents unity and togetherness. Whether it's a happy occasion like a wedding or a sad event like a funeral, this dish always brings people closer together.
In many South African cultures, making samp and beans is a team effort. Families come together to cook up big batches, showing how food can really connect us. Different tribes might have their own special ways of making this dish, adding their own twist to the recipe.
SAMP AND BEANS (UMNGQUSHO/ISTAMBU)
1 ½ cups Red speckled beans
1 ½ cups Samp
1 Tbsp Olive oil
1 Kg Beef meaty bones
Salt and pepper, to taste
1 Onion, chopped
1 Tbsp minced Garlic
1 cup Red, yellow and green pepper, chopped
1 tsp Paprika
1 tsp Oregano
½ tsp Turmeric powder
1 Tbsp Seven Colours Grill Seasoning™️
2 Beef stock cubes dissolved in 2 cups of hot water
1 tsp Tomato paste
2 Bay leaves
Preparation:
Cover the beans and samp with cold water and soak overnight. Drain and rinse before cooking. In a large pot, cover the soaked samp and beans with water and bring to the boil.
Cook on a medium heat for 1½ to 2 hours or until all is tender.
Heat the olive oil in a large pan. Season the meaty bones with salt and pepper and sear them for about 2 minutes each side or until browned. Remove from the pan and set aside. In the same pot, sauté the onion, garlic and peppers until softened, then stir in the paprika, oregano, turmeric powder and Seven Colours Grill Seasoning™️. Add the beef meaty bones back into the pot and stir in the beef stock, tomato paste and bay leaves. Reduce the heat to medium heat, cover your pot and cook for 1 hour. Add the beef meaty bones into the samp and beans and stir until well combined.
Enjoy!