Three New Ways of Cooking the Good Old Umnqgusho

Three New Ways of Cooking the Good Old Umnqgusho

Umnqgusho/Istambu has been a regular feature in meal times in many Mzansi homes for as long as we can remember. It is even said by those close to the icon that this much-loved dish was former president Nelson Mandela’s favourite meal!

The beauty of this popular dish is not just how filling and satisfying it is, but also how versatile it can be. Every home has its own special method of preparing Umnqgusho/Istambu. As a tribute to Heritage Month, we thought that we’d share Rajah’s three personal favourites with you.

The first step to making Umqgusho is relatively standard in most recipes:

Soak the samp and beans in a big pot overnight. The next day, boil the drained samp and beans in water and 2 Tbsp. (10 ml) of salt. Once the pot has been brought to the boil, bring the pot to a simmer for two hours until the mixture is tender. Add water every few minutes.

However, adding variations to Umnqgusho is where it gets interesting.

  • For creamed Umnqqgusho, it is advised that you don’t add beans to the recipe. Once your samp is tender, drain it and then add two spoons of butter or margarine, a spoon of Aromat, and five spoons of coffee creamer. Stir the ingredients well until completely mixed.
  • For curried Umnqgusho, fry one chopped onion and one green pepper in a tablespoon of oil, adding crushed garlic and one tablespoon (15 ml) of Rajah Flavourful and Mild for a delicious curry flavour. Add one can of chopped tomatoes and bring to a simmer for 15 minutes. Create a saucy consistency with half a cup of water. Stir in the drained samp and beans and cook for a further 10 minutes.
  • For a meaty Umnqgusho option, gently fry one chopped onion and one green pepper until soft. Add one tablespoon (15 ml) of Rajah Flavourful and Mild curry powder and fry for one minute, stirring continuously. Add 500 g of beef mince, one Knorrox Beef Stock Cube, two cups (500 ml) of water and stir well. Turn down the heat and allow to simmer for about 20 minutes, stirring occasionally until the samp achieves a soft creamy texture. One of the great things about this meal is that it’s tasty enough without having to add any salt!

It’s always exciting to reinvent a dish that your family knows and loves. We hope these three Rajah recipes inspire you to try something new on something old.

Click the link for more delicious recipes that are packed with flavourful and aromatic spice.