500g samp (crushed maize), well rinsed
800g dried sugar beans, well rinsed
2 beef stock cubes
salt and white pepper, to taste
45ml (3 tablespoons) butter or amafutha enkuku (chicken fat)
Place the samp and beans in a pot, cover with water and bring to the boil, then reduce the heat and cook until soft, for at least two hours.
Do not stir or it will become excessively starchy, but keep checking to see that the mixture is not sticking to the bottom of the pot and add water if necessary. After about an hour, add the stock cubes.
When the mixture is soft and cooked through, strain off the remaining water. Season and stir in the butter. Serve with boiled meat such as chicken.