Difference between revisions of "Gnush"
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# Clean the samp and beans by stirring in [[water]] and rinsing | # Clean the samp and beans by stirring in [[water]] and rinsing | ||
# Put the samp and beans in a pot/saucepan and cover with [[water]] to a level at least double that of the samp and beans | # Put the samp and beans in a pot/saucepan and cover with [[water]] to a level at least double that of the samp and beans | ||
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# Delicious with a [[tomato]] side salad | # Delicious with a [[tomato]] side salad | ||
| − | [[Category:Central African | + | [[Category:Central African cuisine]] |
| − | [[Category:Central African Vegetarian]] | + | [[Category:Central African cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Corn Recipes]] | [[Category:Corn Recipes]] | ||
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Latest revision as of 16:51, 16 July 2012
Description
Ingredients
- 1 cup dried maize kernels (samp)
- 1/2 cup dried beans (brown/Sugar/red speckled)
- Several pinches of salt (to taste)
- 1 desert spoon margarine/olive oil (optional)
Procedures
- Clean the samp and beans by stirring in water and rinsing
- Put the samp and beans in a pot/saucepan and cover with water to a level at least double that of the samp and beans
- Bring to the boil and then remove from heat and leave to soak in the cooling water for about 8 hours (keep the lid on the pot)
- Return to heat and simmer for 11/2 to 2 hours (until samp and beans soften and water thickens into a sauce)
- Top up with water when necessary while cooking so that water level always covers samp and beans
- Add salt and stir it in after at least 1 hour of simmering
- Stir in margerine/oil when cooked and immediately before serving
- Diced garlic and/or Onion rings can be added towards the end of the cooking process
- Finely cut parsley can be sprinkled over after serving
- Delicious with a tomato side salad
