South African · main

Umngqusho (Samp and Sugar Beans)

Name: Umngqusho (Samp and Sugar Beans)
Prep time: 10 h 23 min
Total time: 10 h 23 min
Cuisine: South African
Ingredients: samp — 500 g; pinto beans — 250 g; water — 2000 g; sunflower oil — 41 g; onion — 110 g; garlic — 6 g; carrot — 60 g; potato — 170 g; beef stock — 500 g; butter — 30 g; salt — 10 g; freshly ground black pepper — 2 g

Umngqusho (Samp and Sugar Beans) reads umami 6.8, richness 5.3 and salinity 4.4 on Palate's 0–10 flavor X-ray — a South African main, about 10 hr 23 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 7.3 / 10
Sweet & Fruity — 3.6 / 10
Sour & Bright — 0.8 / 10
Bitter & Earthy — 3.1 / 10
Rich & Fat — 5.8 / 10
Aromatic & Spice — 4.4 / 10

The measured notes (of 18)

Umami 6.8 · Richness 5.3 · Salinity 4.4 · Allium 4.2 · Sweetness 3.3 · Earthy 2.9 · Nutty 1.6 · Warm Spice 1.4 · Bitterness 1.2 · Herbaceous 1.0 · Fruity 0.9 · Sourness 0.8 · Heat 0.5

What's in it (12)

samp — 500 g
pinto beans — 250 g
water — 2000 g
sunflower oil — 41 g
onion — 110 g
garlic — 6 g
carrot — 60 g
potato — 170 g
beef stock — 500 g
butter — 30 g
salt — 10 g
freshly ground black pepper — 2 g

Time & effort: about 10 hr 23 min · effort: involved

Nutrition (per 100 g, engine-estimated): 20.3 kcal, 0.9 g protein, 0.8 g fat, 2.5 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

Rinse the samp and beans, cover generously with the water and soak overnight, at least 8 hours. Do not shortcut this - unsoaked samp will not soften.
Drain, cover with fresh water, bring to the boil and then simmer 90 minutes with the lid ajar, topping up with hot water, until the samp has bloomed open and the beans crush between finger and thumb.
In a separate pan heat the oil and cook the onion and garlic 8 minutes over medium heat until soft and sweet.
Add the carrot and potato and cook 5 minutes more.
Tip the vegetables into the samp with the stock and simmer 40 minutes uncovered, stirring occasionally, until the liquid has been drunk up and the pot is thick and creamy.
Stir in the butter to gloss it, then season with salt and pepper. Serve alongside a stew or on its own.
Substitutions: vegetable stock can stand in for the beef stock.

Dishes with a similar flavor shape

Beef Katsu Curry — Japanese
Beef and Barley Stew — American
Escudella i Carn d'Olla — Spanish · Catalonia
Taco Stuffed Peppers — Tex-Mex
Pork Katsu Curry — Japanese

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.