Umngqusho (Nelson Mandela’s Favorite Xhosa Samp & Sugar Bean Stew) – Authentic South Africa Recipe

Ingredients for Umngqusho (Nelson Mandela’s Favorite Xhosa Samp & Sugar Bean Stew) (4 Servings)

• 1.25 lbs (or 2.5 cups) slow-cooked crushed hominy corn (samp) and speckled sugar beans, prepped into bite-sized pieces
• 1.5 cups diced potatoes and butternut squash, washed and trimmed
• 1 cup caramelized onions
• 1 medium onion and 3 cloves garlic, finely minced with garlic
• 1.5 tbsp traditional South Africa seasoning (bay leaf, thyme, mild curry powder, olive oil or butter)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and garlic for 3–4 minutes until fragrant.
2. Stir in bay leaf, thyme, mild curry powder, olive oil or butter and toast for 45 seconds to release the essential oils of South Africa's kitchen.
3. Add slow-cooked crushed hominy corn (samp) and speckled sugar beans and diced potatoes and butternut squash, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in caramelized onions, adjust seasoning, and ladle steaming hot into deep bowls.