Umngqusho with Smoky Pork
Umngqusho with Smoky Pork: A Taste of South Africa
Looking for a hearty, flavorful dish that will transport your tastebuds? Look no further than Umngqusho with Smoky Pork! This traditional South African dish, also known as Mageu, is a creamy, comforting stew of samp (dried corn kernels) and sugar beans, elevated by the smoky richness of pork. It’s a dish that embodies South African hospitality and is perfect for a cozy family dinner or gathering with friends.
Umngqusho isn’t just a meal; it’s a cultural experience. Rooted in the traditions of the Xhosa people, this dish has been passed down through generations, each family adding their own unique touch. Our version balances authenticity with accessibility, making it easy to recreate this South African gem in your own kitchen.
What makes this Umngqusho special?
We’ve taken the classic recipe and infused it with a delightful smoky flavor by marinating the pork in a blend of BBQ rub and steak shaker. The slow simmering process allows the flavors to meld beautifully, creating a stew that’s both satisfying and incredibly flavorful. The combination of creamy samp, tender beans, and succulent pork is simply irresistible.
Tips for the Perfect Umngqusho:
- Soaking the beans: Don’t skip the overnight soak! This helps the beans cook evenly and reduces cooking time.
- Slow and steady: The key to a flavorful Umngqusho is slow simmering. This allows the flavors to develop and the stew to thicken.
- Adjust the seasoning: Feel free to adjust the spices to your liking. A pinch of chili flakes can add a nice kick.
- Garnish generously: Fresh parsley and cilantro add a burst of freshness and color.
Serving Suggestions:
Umngqusho is delicious on its own, but it also pairs well with a side of chakalaka (a spicy vegetable relish) or a simple green salad. Enjoy it with a cold beverage and good company!
Frequently Asked Questions
Q: What is Samp?
A: Samp is dried corn kernels that have been pounded to remove the outer skin. It’s a staple food in many parts of Southern Africa and has a unique, slightly nutty flavor.
Q: Can I use canned beans instead of dried beans?
A: While you can use canned beans in a pinch, dried beans will give you the best flavor and texture. If using canned beans, reduce the simmering time accordingly.
Q: Is this dish spicy?
A: This recipe is not particularly spicy, but you can add chili flakes or a dash of hot sauce if you prefer.
Q: Can I make this vegetarian?
A: Yes! Simply omit the pork and use vegetable broth instead of chicken broth. You can also add other vegetables, such as butternut squash or sweet potatoes.
Q: How long does it take to make Umngqusho?
A: While the prep time is around 30 minutes, the total cooking time is approximately 2.5 hours due to the slow simmering process. However, the hands-on time is minimal, making it a relatively easy dish to prepare.
Umngqusho with Smoky Pork
Ingredients
- 500 g stewing pork with bones
- 2 Tbsp Cape Herb & Spice Smokehouse BBQ Rub
- 1 Tbsp Cape Herb & Spice Steak & Chops Shaker
- 1 Tbsp olive oil
- 1 C samp
- 1 C dried red speckled sugar beans
- 1 Tbsp olive oil
- 150 g bacon, diced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 large carrot, diced
- 1 stalk celery, diced
- 1 medium red bell pepper, diced
- 2 Tbsp tomato paste
- 4 C chicken broth
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1 bay leaf bay leaf
- 10 g fresh parsley, chopped
- 10 g fresh cilantro, chopped
Instructions
- Marinate the pork: In a bowl, combine the pork with 1 tbsp olive oil, 1 tbsp BBQ rub, and 1 tsp steak shaker. Mix well and let it marinate for at least 30 minutes.
- Soak the beans: Rinse the sugar beans and soak them in water overnight or for at least 8 hours. Drain and rinse before using.
- Sauté the bacon: In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.
- Sauté the vegetables: Add the chopped onion, carrot, and celery to the pot with the bacon fat. Cook until softened, about 5-7 minutes.
- Add tomato paste and spices: Stir in the tomato paste, smoked paprika, and dried thyme. Cook for 1 minute more.
- Combine ingredients: Add the drained sugar beans, chicken broth, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for 60-90 minutes, or until the beans are tender.
- Add pork and cook: Add the marinated pork to the pot and continue to simmer for another 30-45 minutes, or until the pork is cooked through and tender.
- Garnish and serve: Remove the bay leaf. Stir in the cooked bacon. Garnish with chopped parsley and cilantro. Serve hot.
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