Umngqusho (Creamy Maize and Beans)

Method

1. 1

   Drain the soaked hominy and beans, rinse, and put them in a heavy pot with fresh water to cover generously.

2. 2

   Bring to a boil, then reduce to a steady simmer and cook uncovered for 2 hours, topping up water as needed, until both hominy and beans are soft and starting to break down.

3. 3

   Meanwhile, fry the onion in the oil until soft and golden.

4. 4

   Fold the onion into the pot with the vegetable stock; simmer 20 more minutes until it all creams together.

   💡 Done when a spoonful mounds softly — pourable is underdone, stiff is a missed exit.

5. 5

   Mash a few spoonfuls against the side of the pot to help it thicken, if it still looks loose.

6. 6

   Season generously and serve hot, on its own or alongside grilled meat.