Why samp and beans is still the winter meal South Africans rely on
Geduld caterer Kathleen Witbooi shares why this humble dish remains her go-to during the cold season – and how you can make it at home.
With the cold season upon us, few things are more comforting than a steaming, satisfying bowl of food. For Kathleen Witbooi, a seasoned caterer who also runs a soup kitchen in Geduld, that bowl is almost always filled with samp and beans.
She says the simple, nourishing dish – steeped in local tradition – is her go-to winter meal, not just for herself but for the dozens of people she helps feed each week.
“It’s a match made in heaven. This dish has always been number one for me during the winter months,” she said.
Witbooi, a long-time feeder of the poor and needy through her Klipsop Kombuis project, swears by the power of samp and beans (isistambu) – both for its nutritional value and affordability.
With food prices rising and many families battling to make ends meet, it’s a dish that stretches far without compromising on flavour or nutrients.
“It’s cheap, filling and so versatile,” she said. “Just because money is tight doesn’t mean people want to eat the same thing every day.”
With years of kitchen experience, she has mastered the art of turning this staple into several meals – from traditional isistambu to a comforting soup, or even a hearty beef curry.
Packed with protein, fibre, iron, calcium and other essential nutrients, samp and beans isn’t just tasty – it’s also healthy.
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“It’s low on the glycaemic index and fills you up for longer, making it good for blood sugar and weight management,” she explained.
Witbooi added that the dish also carries a rich cultural heritage – and was even a favourite of Nelson Mandela. For her, it’s about more than heritage; it’s about survival.
“We feed people who scavenge dustbins on Mondays. They’re hungry and desperate. This meal gives them warmth and dignity,” she said.
Want to make it at home? Here’s how Witbooi does it:
Klipsop Samp and Beans Soup
Ingredients: Samp and beans; Salt; Any available vegetables (onions, carrots, celery, potatoes); Soup powder (oxtail, beef or vegetable), flour, beef blocks or soya
Method:
• Sort and wash the samp and beans the night before. Cover with boiling water and leave in a closed container overnight to soften.
• Boil the samp, beans, salt and chopped vegetables in enough water until tender.
• Add soup powder or your preferred flavour mixture. Simmer until the soup thickens and is well combined.
• Serve hot or store and reheat when needed.
Traditional isistambu
Cook as above, but remove the beans and samp from the soup. Store the soup for later use. Add flavour to the isistambu with paprika, soya sauce, or a tin of tomato sheshebo and some butter.
Samp and beef stew
Add leftover cooked beef or chicken to the samp and beans to create a hearty stew.
Witbooi concluded, “If you’ve cooked a big batch, freeze portions and warm them up later. When you’re feeding many people with very little, every spoon counts.”
