Umngqusho is the traditional staple of the Xhosa people of the Eastern Cape, the province whose coastal city, East London, hosted South Africa's first World Championship Grands Prix at the Prince George Circuit in the 1960s. It is made from samp, dried white maize kernels stamped and cracked until the tough outer skin comes away, cooked slowly with sugar beans until the two melt into one another. Nelson Mandela, who was born in the Eastern Cape, often named it as his favorite food, and it is now eaten across the country, especially on Sundays and at family gatherings.

The dish asks for time rather than skill. Soak overnight, simmer for a couple of hours with the lid on, and stir in onion, tomato and a little butter at the end. It is filling, gentle and naturally vegetarian, and it sits beautifully beside a braai.

Samp and beans

Ingredients

• 2 cups (400 g) samp
• 1 cup (200 g) dried sugar beans
• about 10 cups (2.4 liters) water
• 1 1/2 teaspoons fine salt

The onion and tomato finish

Ingredients

• 2 tablespoons (30 ml) vegetable oil
• 1 large onion
• 2 garlic cloves
• 1 small green chili
• 2 ripe tomatoes
• 3 tablespoons (45 g) butter
• 1/2 teaspoon black pepper

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