Umngqusho

Step 1: Put 1 ⅛ lb samp and 9 oz dried sugar beans in a large bowl, cover with at least three times their volume of cold water and leave to soak overnight, 8–12 hours.

Step 2: Drain and rinse the samp and beans, tip them into a large heavy pot and cover with fresh water by about 5 cm. Bring to the boil over a high heat and skim off any grey foam.

Step 3: Turn the heat down to low, half-cover and simmer, stirring every 20 minutes and topping up with boiling water so the mixture never sticks, until the beans are tender and the samp kernels have swollen and split.

Step 4: Meanwhile, warm 3 tbsp sunflower oil in a frying pan over a medium-low heat and fry 2 onions slowly until soft and golden, without letting them catch.

Step 5: Stir 3 garlic cloves into the onions and cook for 1 minute until fragrant, then scrape everything into the samp pot.

Step 6: Add 2 potatoes and a cup of boiling water if the pot looks dry. Simmer, stirring more often now, until the potatoes are falling apart and the whole pot looks thick and creamy.

Step 7: Season with 2 tsp salt and 1 tsp ground black pepper, stir well and taste; samp needs more salt than you expect. Mash a little against the side of the pot with a wooden spoon if you like it creamier.

Step 8: Let it rest off the heat for 10 minutes, then serve scattered with 2 tbsp flat-leaf parsley. It keeps for 3 days in the fridge and reheats well with a splash of water.