Gnush (Samp and Beans)
TO SERVE 2:
1 cup dried maize kernels (samp)
1/2 cup dried beans (brown/sugar/red speckled) Several pinches of salt (to taste) 1 dessert spoon
margarine/olive oil (optional)
Clean the samp and beans by stirring in water and rinsing Put the samp and beans in a pot/saucepan
and cover with water to a level at least double that of the samp and beans Bring to the boil and
then remove from heat and leave to soak in the cooling water for about 8 hours (keep the lid on the
pot) Return to heat and simmer for 11/2 to 2 hours (until samp and beans soften and water thickens
into a sauce) Top up with water when necessary while cooking so that water level always covers samp
and beans Add salt and stir it in after at least 1 hour of simmering Stir in margarine/oil when
cooked and immediately before serving Diced garlic and/or onion rings can be added towards the end
of the cooking process Finely cut parsley can be sprinkled over after serving Delicious with a
tomato side salad
From: Warwick Humphris - [email hidden] - A traditional Xhosa dish from the Transkei/south
eastern South Africa.
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