Her­itage Month makes Septem­ber spe­cial

Cel­e­brate our cul­tures with a de­li­cious combo of um­ngqusho and lamb potjie

Sunday World - - Life -

I wanted to share th­ese yummy recipes from our unique South African cul­tures. En­joy.

Um­ngqusho (samp and beans) Ingredients:

2 cups samp

2 cups su­gar beans

1 onion

2 pota­toes

1 large tomato salt, to taste

1 beef stock cube

2 -3 tea­spoons curry pow­der Soak samp and beans overnight Mix and wash the samp and beans to­gether.

Put them in a large pot with 5-6 cups wa­ter and cook samp and beans un­til they start be­com­ing soft. Check on it ev­ery 30 min­utes or so to see if the samp and beans need more wa­ter

Once the samp and beans are slightly soft, drain some of the wa­ter if there is more than a few cups of wa­ter still cook­ing with it and add the rest of the ingredients (the veg­eta­bles, oil, salt, spices and sea­son­ings). Cook for the re­main­der of time it takes un­til the beans are very soft (usu­ally 20-30 min­utes more).

Lamb neck potjie Ingredients:

120 g flour

1 ta­ble­spoon pa­prika sea salt and freshly ground black pep­per, to taste

1 kg lamb neck

2 ta­ble­spoons canola oil

1 onion, thinly sliced

2 gar­lic cloves, finely grated or crushed

4 leeks, washed and finely chopped

1 can chopped toma­toes

4 beef stock cubes

6 baby car­rots, halved length­ways Mix the flour with the spices and toss the lamb neck in the spice mix­ture. Heat the oil in a large potjie on hot coals. Brown the meat all over, en­sur­ing the coals do not touch the bot­tom of the potjie. Add the gar­lic and leeks and cook for 5 min­utes. Add the toma­toes, stir and cook for 5 min­utes. Add the beef stockand bring to the boil. Sim­mer for 50 min­utes, or un­til soft and cooked through. Add the car­rots and cook for a fur­ther 5 min­utes.

Samp beans and lamb potjie.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.