Home » Bovril Recipes » Beefy Bovril Umngqusho

Makes: 12 – 16 portions   Cooking: Simmering
Preparation Time: 3 hours 30 minutes   Cooking Time: 2 – 3 hours

1. Rinse the samp and red kidney beans thoroughly under cold running water. If time allows soak in clean water overnight to reduce cooking time. Drain before cooking.
2. Place the samp and beans in a large, heavy based pot. Add water and bring to a boil over high heat. Once boiling, reduce heat to medium low, cover, and simmer for 2 – 2½ hours, stirring occasionally and topping up with water if necessary, until the samp is soft and the beans are cooked through.
3. In a separate pan, heat the oil over medium heat. Add the diced onion and sauté until soft and lightly golden, about 5–7 minutes.
4. Add the cooked onion, salt, and Aromat seasoning to the samp. Stir well to combine.
5. Stir in the margarine and allow it to melt into the samp, mixing until evenly incorporated.
6. Add 10 ml Bovril, stir well, then taste. Adjust by adding up to an additional 10 ml Bovril, if a stronger savoury flavour is preferred.
7. Reduce heat to low and simmer uncovered for 10–15 minutes, stirring regularly, until the samp is creamy and well-seasoned.
8. Remove from heat and allow the samp to rest for 5 minutes before serving with Bovril Amathambo, beef or chicken stew, chakalaka or morogo.