South African · beginner
South African Samp And Sugar Bean Stew With Braised Beef
A classic Xhosa-inspired comfort dish combining tender cracked white corn, speckled sugar beans, and savory beef simmered into a rich porridge-like stew.
- PREP TIME
- 15 min
- COOK TIME
- 95 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Soak dried samp and sugar beans together in warm water for at least 8 hours or overnight, then drain thoroughly.
- 02
Melt butter in a large Dutch oven over medium-high heat and brown the cubed beef for 6 minutes, then transfer beef to a plate.
- 03
Add chopped onion and minced garlic to the pot, sauteing for 4 minutes until translucent and soft.
- 04
Return beef to the pot, stir in drained samp, sugar beans, ground coriander, and beef broth, bringing the liquid to a simmer.
- 05
Reduce heat to low, cover tightly, and simmer for 90 minutes, stirring occasionally until beans and corn become soft and creamy.
- 06
Season with salt and black pepper, stirring vigorously to crush a portion of the beans and create a thick, velvety texture before serving.
A LITTLE KITCHEN KNOW-HOW
Starch-Thickened Simmering
Simmering soaked pulses and cracked maize until starch releases natively, creating a naturally thick and creamy stew without added flours.
Notes from the kitchen
- Soaking both samp and beans together softens their outer skins evenly for uniform cooking.
- If the stew gets too thick before the corn is tender, splash in extra warm beef broth or water.
- Original home-cooking adaptation inspired by South African; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.