Tue. Sep 29th, 2020

Umgquasho (Samp and beans with lamb and chakalaka)

Want to pay tribute to Madiba on his birthday today? Why not make on of his favourite meals, Umgquasho

umgquasho samp and beans with lamb and chakalaka - Umgquasho (Samp and beans with lamb and chakalaka)

Did you know that this was believed to be Nelson Mandela’s favourite meal? Umgquasho, traditionally is made from stamp mielies, butter, onions, sugar beans, potatoes, chillies and lemons.

Umgquasho (Samp and beans with lamb and chakalaka)

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Recipe by Cheryl Kahla Course: DinnerCuisine: GlobalDifficulty: Easy

Prep time

30

minutes

Cooking time

2

hours 

Total time

2

hours 

30

minutes

Hearty and truly filling. A must try recipe for the entire family.

Ingredients

  • Samp and Beans
  • 1 Cup (250 ml) sugar beans

  • 1 Cup (250 ml) samp mielies

  • 4 Cup (1 litre) cold water

  • 2 Cup (500 ml) chicken stock

  • 1 bay leaf

  • 3 – 4 sprigs of fresh thyme

  • Chakalaka
  • 1/4 Cup 60 ml oil

  • 1 onion, diced

  • 2 cloves garlic

  • 2 Tbsp (30 ml) fresh ginger, grated

  • 1 green pepper, diced

  • 1 red pepper, diced

  • 3 green chilies chopped finely

  • 2 tsp (10 ml) curry powder

  • 3 medium carrots, grated

  • 2 Tbsp (30 ml) tomato paste

  • 200 g green beans, finely sliced

  • Lamb Cutlets
  • 2 sprigs thyme, picked

  • 1 chilli, chopped

  • 1 tsp (5 ml) crushed black peppercorns

  • pinch of lemon zest

  • 1/2 tsp (2.5 – 5 ml) coarse salt

  • 1/4 Cup (60 ml) oil

  • 8 lamb rib cutlets

  • 1 lemon, cut into quarters

Method

  • Samp and Beans
  • Soak the sugar beans overnight in a bowl of water.
  • The next day, place the beans and the samp mielies in large saucepan with the cold water (unsalted). Bring up to a boil and continue boiling for 1 ½ – 2 hours.
  • During the cooking process, top-up the liquid using the chicken stock, add in the bay leaf and thyme with the first top up.
  • Keep stirring continuously, watching that it does not burn or catch. Do not drain the water off, instead cook the water away. Continue to simmer until the mixture is soft and resembles a thick porridge.
  • Chakalaka
  • Place a medium-sized frying pan over a medium heat. Heat the oil and sauté the onion, garlic, ginger, peppers and chillies. Add the curry powder and allow to cook out.
  • Add the carrots and cook gently, then add tomato paste. Add the beans and taste to check seasoning, adjust as required. Cook until it reaches a good, chunky consistency, then remove from the stove and allow to cool.
  • Lamb Cutlets
  • Combine picked thyme, chopped chilli, crushed peppercorns, lemon zest and salt together. Rub the cutlets and allow to stand for 30 minutes, then drizzle with oil and braai over medium coals. Before removing from fire squeeze lemon juice over the chops.
  • Serve grilled lamb cutlets with a side of samp and beans and topped with chakalaka.

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