Umngqusho

Umngqusho is a pot of dried corn, called samp, and beans, cooked slowly until both are soft and seasoned with onion, butter and salt. It is a staple across southern Africa, and it is also eaten in Eswatini, where it sits alongside the everyday grain and bean dishes of the region.

What it really is

Dried corn kernels, known as samp, are soaked and then simmered for a long time with dried beans, usually kidney beans. Over low heat the corn softens and breaks down, and the beans keep their shape while the liquid thickens into a soft, heavy mass. Onion, butter and salt give the pot its flavour. It is a grain and bean dish with no meat in the pot, although meat is often served with it.

How it's served

• Hot, in a deep bowl or on a plate, as a main meal.
• With a meat dish or a relish on the side, which are separate items and not part of the umngqusho.
• Spooned out in generous portions, since it is a filling dish built on grain and beans.

How to write it on the menu

• Name the grain and the beans: samp (dried sweet corn) and kidney beans.
• Flag milk, because the butter is a dairy product. Ask the kitchen whether butter or oil is used.
• Mark it as vegetarian, and list any meat served with it as a separate item with its own allergen notes.
• State the portion size and whether it is sold as a main or a side, since guests order it both ways.