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Vegetarian, Africa and overseas

Umngqusho, samp and beans

Umngqusho is a South African dish of samp and white beans simmered with potatoes, onions, and mild spices. It serves 4, takes 45 minutes, is very easy to make, and costs about €1.80 per person. The key to success is the slow simmer that lets the flavors blend, plus lightly mashing the mixture so it holds together.

Tonight, Nelson Mandela's favorite dish, umngqusho, corn and beans simmered with potatoes and onions.

Umngqusho, samp and beans
Total time
45 min
Difficulty
Very easy
Cost per person
€1.80
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Umngqusho brings together the soft bite of sweet corn and the creamy texture of white beans, thickened naturally by potatoes as everything simmers together. Mild curry powder and a pinch of cayenne pepper add warmth without covering up the corn's sweetness, and a bit of butter stirred in at the end rounds out the whole dish.

It's a great weeknight option when you want something filling without spending hours in the kitchen, since canned corn and beans get you there fast. Kids tend to like its simple texture and mild flavor, and it's an easy dish to share as a family on a cool fall or winter evening, with or without a side.

The ingredients

4 people

Pantry

  • Canned sweet cornoften in the pantry 2 can
  • Canned white beansoften in the pantry 2 can
  • Mild curry powderoften in the pantry 1 tsp
  • Cayenne pepperoften in the pantry 1 pinch
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Potatoes 500 g
  • Onions 2
  • Garlic 3 cloves
  • Parsley 8 sprigs

Dairy

  • Butter 40 g

Allergens Lactose

The step by step recipe

  1. Peel the potatoes and cut them into small cubes, then thinly slice the onions and garlic.

    Small cubes cook fast and blend easily with the beans.

  2. Melt the butter in a Dutch oven and cook the onions and garlic with the curry powder and cayenne pepper. 8 min

    Stir constantly so the spices don't burn.

  3. Add the potatoes and 300ml of water, cover, and let cook. 15 min

    The potatoes are done when a knife slides through easily.

  4. Drain and rinse the corn and beans, add them in, season with salt and pepper, and let simmer over low heat. 12 min

    Lightly mash the mixture with the back of a spoon to help it hold together.

  5. Sprinkle with chopped parsley and serve hot.

    A small pat of butter on top adds a bit of richness.

Our tips to get it right

  • Drain and rinse the corn and beans well before adding them, otherwise the dish turns out too watery.
  • Cut the potatoes into even cubes so they all cook through at the same time.
  • Taste before serving and adjust the salt, since canned corn and beans are sometimes already salty.

The variations

  • Swap the mild curry powder for smoked paprika for a smokier, less spicy version.
  • Stir in chopped spinach at the end of cooking for a greener, more vegetable packed version.
  • For kids, skip the cayenne pepper and top with a bit of grated cheese instead.

What to serve it with

  • A crisp green salad
  • Homemade cornbread
  • A squeeze of lime

Storage

Umngqusho keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, just reheat it gently on the stove with a splash of water to bring back its texture.

Questions about this dish

Can you use fresh or frozen corn instead of canned?

Yes, just cook it for a few minutes before adding it to the beans. Canned corn stays the quickest option and gives just as good a result.

Can you make umngqusho ahead of time?

Yes, it actually tastes even better reheated the next day. Make it the day before and warm it gently with a bit of water before serving.

What's the difference between this version and traditional samp?

Traditional samp uses dried, crushed corn that's soaked then cooked for hours, while this version uses canned corn to save time. The flavor stays close, only the corn's texture changes slightly.

Can you swap the white beans for another type of bean?

Yes, cannellini or kidney beans both work well in this recipe. Just pick a bean with a creamy texture so the dish keeps its thickness.

How long does it take to make an umngqusho, samp and beans?

Count 45 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in an umngqusho, samp and beans?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an umngqusho, samp and beans cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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