Modernised Tshidzimba (samp & beans with peanuts)

Tshidzimba is a protein-rich Venda dish of samp, beans and peanuts. In this recipe, roasted cherry tomatoes and caramelised red onions have been added to the healthy mix

Serves: 8

Difficulty: Easy

Time: 4 hours, plus soaking overnight

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Ingredients:

125ml (½ cup) dried sugar beans

250ml (1 cup) samp

5ml (1 tsp) salt

125ml (½ cup) raw peanuts

1 onion, finely chopped

3 cloves garlic, finely chopped

30ml (2 tbsp) olive oil

Salt and pepper

15ml (1 tbsp) butter

30ml (2 tbsp) parsley

250ml (1 cup) oven-roasted cherry tomatoes

125ml (½ cup) caramelised red onion, to garnish

Method:

1) Rinse the beans and samp separately and soak in separate bowls overnight. Drain and discard the water.

2) Place the beans and samp in a pot, add 1.5 litres of water and bring to the boil. Reduce the heat and simmer for 3 hours. Add more water if necessary - do not allow the samp and beans to stick to the pot for lack of water.

3) Roast the peanuts in a frying pan or 180°C oven until golden brown.

4) Sauté the onion and garlic in the olive oil.

5) Drain and rinse the cooked beans and samp.

6) Add the onion and garlic mixture, and the roasted peanuts, to the beans and samp. Mix well, season to taste and stir in the butter and parsley. Serve warm, topped with oven-roasted tomatoes and caramelised onion.

Good to know:

The GI of this dish is lowered by the beans, peanuts and butter. The combination of plant proteins makes it a complete meal.

Supplied 

Recipe from 'EAT.TING' by Mpho Tshukudu & Anna Trapido (Quivertree, R320).