Gnush (Samp and Beans)
From: Warwick Humphris - Johannesburg, Gauteng province, South Africa

A traditional Xhosa dish from the Transkei/south eastern South Africa.

TO SERVE 2:

• 1 cup dried maize kernels (samp)
  
• 1/2 cup dried beans (brown/sugar/red speckled)
  
• Several pinches of salt (to taste)
  
• 1 desert spoon margarine/olive oil (optional)

Clean the samp and beans by stirring in water and rinsing

Put the samp and beans in a pot/saucepan and cover with water to a level at least double that of the samp and beans

Bring to the boil and then remove from heat and leave to soak in the cooling water for about 8 hours (keep the lid on the pot)

Return to heat and simmer for 11/2 to 2 hours (until samp and beans soften and water thickens into a sauce)

Top up with water when necessary while cooking so that water level always covers samp and beans

Add salt and stir it in after at least 1 hour of simmering

Stir in margerine/oil when cooked and immediately before serving

Diced garlic and/or onion rings can be added towards the end of the cooking process
Finely cut parsley can be sprinkled over after serving
Delicious with a tomato side salad