A food dish common to South Africa that is basically a stew containing dried corn and beans or peas. Since there are a few versions of this stew originating from various communities in Africa, the ingredients for Umngqusho are different in each version but somewhat the same. Dried bits of cracked corn, referred to as samp and cow peas or beans such as sugar beans are soaked overnight. They are then cooked to soften the texture. Other ingredients such as onions, chiles, and garlic are sauteed, seasoned to taste with spices and then added to the beans or peas and corn to be cooked together. In regions where some of the traditional ingredients are not as common, substitute ingredients may include hominy for the samp, cow peas and/or pinto beans, and a flavorful broth such as chicken broth.
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