Umngqusho

Rinse 2 cups of samp and 1 cup of sugar beans separately under cold running water, then place them together in a large bowl and cover with plenty of cold water. Soak overnight, or for at least 8 hours, to reduce cooking time and improve digestibility.

Drain and rinse the soaked samp and beans, then transfer them to a large, heavy-bottomed pot. Cover with fresh cold water, ensuring the water level sits at least 5 cm above the ingredients.

Bring the pot to a rolling boil over high heat, then reduce the heat to medium-low. Cook the samp and beans together, partially covered, for approximately 1.5 to 2 hours, stirring occasionally.

Check the water level regularly throughout cooking and add more boiling water as needed to keep the samp and beans fully submerged and prevent scorching on the bottom of the pot.

Continue cooking until both the samp and beans are completely tender and beginning to break down slightly, creating a thick, porridge-like consistency. The mixture should be soft but not mushy.

Season generously with salt, stirring it through thoroughly. Taste and adjust the seasoning as needed.

Remove the pot from heat and allow the umngqusho to rest, covered, for 10 minutes before serving so the flavors meld and the texture settles. Serve hot as a main dish or hearty side.