Umqusho
Umqusho, a beloved South African dish, is a hearty and flavorful blend of samp (dried corn kernels) and sugar beans, slow-cooked to tender perfection. This wholesome recipe, steeped in tradition, features a savory medley of onions, carrots, and garlic, seasoned with paprika and a hint of black pepper for depth. Simmered with a vegetable stock base, umqusho balances simplicity with rich, comforting flavors that make it a versatile dish. Whether enjoyed as a standalone meal or served alongside grilled meats or vegetables, this protein-packed classic is both nourishing and satisfying. Garnish with fresh parsley for a pop of color and a hint of brightness. Perfect for feeding a crowd, umqusho is a true taste of South African heritage.
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Recipe Information
Ingredients
- 2 cups samp (dried corn kernels)
- 1 cup sugar beans (or red kidney beans)
- 6 cups water
- 1 medium, diced onion
- 2 medium, peeled and diced carrots
- 2 tablespoons vegetable oil
- 3 minced garlic cloves
- 1 vegetable stock cube
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon paprika
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Rinse the samp and beans thoroughly under cold water to remove any debris.
Soak the samp and beans overnight in enough water to cover them, or for at least 8 hours. Drain and rinse before cooking.
In a large pot, combine the samp and beans with 6 cups of water. Bring to a boil over high heat, then reduce the heat to low and simmer for about 2 hours, or until both the samp and beans are tender. Stir occasionally to prevent sticking.
While the samp and beans are cooking, heat the vegetable oil in a separate saucepan over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and diced carrots. Cook for another 4-5 minutes, stirring frequently, until the carrots begin to soften.
Crumble the vegetable stock cube into the saucepan with the vegetables. Add the paprika, salt, and black pepper, then stir to combine.
Once the samp and beans are tender, add the cooked vegetable mixture to the pot and stir well.
Continue to simmer the combined mixture for another 30 minutes over low heat, stirring occasionally, to allow the flavors to meld together.
Taste and adjust seasoning as needed, adding more salt or pepper if desired.
Serve hot, garnished with freshly chopped parsley, if using. Enjoy as a comforting main dish or as a side to grilled meat or vegetables.
Nutrition Facts
Calories |
2118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3451 mg | 150% | |
| Total Carbohydrate | 390.5 g | 142% | |
| Dietary Fiber | 49.4 g | 176% | |
| Total Sugars | 16.7 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2811 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
