Umngqusho (Samp and Beans) with Vegetables

Step 2: Simmer low and slow

Turn the heat down, cover and simmer for about 2 hours, until the samp is soft and the beans are creamy. Stir every 20 minutes and add hot water whenever it starts to look dry.

Samp and beans · 2 hr

Tip: Start a second timer for 20 minutes as a reminder to stir, and restart it each time.

Samp sticks and burns on the bottom easily. Keep the heat low and scrape the base when you stir.

Step 3: Cook the vegetables

When the samp is nearly done, heat the oil in a pan over medium heat. Cook the onion for 5 minutes, then add the garlic, carrots and green pepper and cook for 5 minutes more.

Onion · 5 min Vegetables · 5 min

Step 4: Add the tomatoes

Stir in the grated tomato and paprika and cook for 5 minutes, until it becomes a thick sauce.

Tomatoes · 5 min

Step 5: Bring it together

Tip the vegetables into the samp and beans. Stir in the spinach and salt and cook for 10 minutes more, stirring, until the spinach has wilted and everything is thick and creamy.

Finish · 10 min

Step 6: Taste and serve

Take out the bay leaves. Taste, add pepper and a little more salt if it needs it, and serve hot with a fresh salad.