Tindlubu & Samp Stew (Swazi Jugo Bean / Chickpea, Sweet Corn & Tomato Hearth Pot) – Authentic Eswatini Recipe
Nourishing Eswatini bean and sweet corn pot simmered until creamy and rich.
- Country of Origin
- 🇸🇿 Eswatini (Southern Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Tender chickpeas or bambara/red beans, Sweet corn kernels, Diced carrots and tomatoes, Garlic, Ginger
Ingredients for Tindlubu & Samp Stew (Swazi Jugo Bean / Chickpea, Sweet Corn & Tomato Hearth Pot) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender chickpeas or bambara/red beans, prepped into bite-sized pieces
- 1.5 cups sweet corn kernels, washed and trimmed
- 1 cup diced carrots and tomatoes
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Eswatini seasoning (ginger, thyme, curry leaf/herb note)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and garlic for 3–4 minutes until fragrant.
- Stir in ginger, thyme, curry leaf/herb note and toast for 45 seconds to release the essential oils of Eswatini's kitchen.
- Add tender chickpeas or bambara/red beans and sweet corn kernels, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in diced carrots and tomatoes, adjust seasoning, and ladle steaming hot into deep bowls.