#Day33 Covid Lockdown

How to recreate a memory – A tribute to Mavis and her amazing Umngqusho

When I was growing up my parents worked. I didn’t come home to a Mom in the kitchen, like most South African families, I came home to a nanny. Mavis was amazing and she made the very best noosh. At 13 I didn’t have the slightest idea that its proper name is umngqusho, let alone how to pronounce a “g” and a “q” next to each other. I’ve learnt over the years to lift my tongue to the roof of my mouth and with a satisfying “nu” sound I snap my tongue back down to create the “gq” sound. There’s a loud dull click sound that makes it so unique and difficult for most white people to master. IsiXhosa is a very
expressive and unique language and living in the Eastern Cape almost all of my life I really wish I could speak and understand it better.

My memory of Mavis’s most delicious noosh has been hard to recreate over the years. I’ve tried without a recipe thinking I could get the flavours right by myself. I think I always add too many herbs and spices and it’s just not the same. It’s a very simple dish and exceptionally nourishing. Last night after tasting my umpteenth attempt at umngqusho I think I finally got it right. I cried actually, because it made me think of all the South African families out there battling financially like my Nongi at our office and Themba, our gardener and Pretty who helps me at home twice a week. I thought of Mavis too. I have no idea where she is but she gave me the best memories of after school lunches. Thank you to all of you. I’m so very grateful to have you in my life and for all you do to make my life easier.

Here’s my version, sticking to the basics and adding a few other bits to recreate a childhood memory. 🇿🇦

Samp and Beans

Instructions

Basic ingredients for Noosh. I did sneak in a lamb knuckle, I couldn't help myself. Served 8-10 people
Brian went back 4 times - he couldn't help himself.
Start by soaking 2 cups of speckled sugar beans preferably over night. I soaked for 3 1/5 hrs. I also soaked 1 1/4 cups samp.
Discard the soaking water and place samp and Beans in a heavy based pot fill with fresh water to about 2-3 cm above the beans. Do not add any salt as this will make the beans tough
Cook for 1 1/2-2 hours covered on a low heat Add more water if necessary during this period
Finely chop 1 onion, grate or slice 5 carrots, and optional extra add 4-5 X 15 cm celery and leaves finely chopped cook for further 20-30 min
Add heaped Tbls (20ml) chicken stock powder and 1 heaped tsp (7ml) medium curry powde
Peel and dice 2 potatoes add to pot
Add 2 tsps salt
I should have added this earlier with the carrots and onion. I felt there was a bit of body missing. Leave this out for vegetarian option.
Finely chop 2 tomatoes
Add to beans and cook for a further 40mi
Check seasoning. And cook so that it's saucy without being too soupy. This is a look and see and taste method. You'll know what's right for you. Some versions have no sauce and are thicker and more stiff. That's not my Noosh memory. If you prefer that version cook for longer
Ladel into bowls and serve with a knob of butter.
Food memories to last a lifetime Cheers to Mavis wherever you may be