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).