Umngqusho Stew: A Hearty South African Dish

Samp, Boerie and Bean Stew


  • 500g Boerewors, cooked and sliced
  • 1 cup Sugar Beans
  • 30ml Sunflower Oil
  • 2 ½ cups Samp
  • 1 Onion, finely diced
  • 1 Green Pepper, finely diced
  • 1 tin Tomatoes, chopped & peeled
  • 2 tsp. Garlic, crushed
  • 8 cups Water
  • 2 tbsp. Vegetable Stock Powder
  • 3 tbsp. Butter
  • 1 Beef Stock Cube
  • 1 tsp. Vegetable Spice, to taste


  1. Add the samp and beans to a large bowl, cover with a generous layer of hot tap water and leave to soak overnight or for +- 4 hours. Drain off water.
  2. In your #12 Best Duty Bake Pot add the drained beans, 8 cups of water and the vegetable stock powder. Simmer with the lid on at 100°C for +-4 hours, or until the beans are soft.
  3. In your #8 Chef Supreme Casserole, heat oil and fry the onion, green pepper and garlic. Stir in the tomatoes, water and the beef stock cube. Allow to simmer until creamy adding a little extra water if necessary.
  4. Add the cooked samp and beans, along with the butter. Combine lightly using your wooden spoon. Season with salt and the vegetable spice to taste.
  5. Stir through the sliced boerewors and serve!