Ingredients
Grain
- 400 gsamp, coarsely broken dried maize
- or 400 g whole dried maize kernels
Beans
- 300 gsugar beans, cowpeas or black-eyed beans, soaked overnight
Also
- water to cover
- salt
- 1onion, chopped, optional
- 2 tbspoil or butter, optional
To serve
- with seswaa, pounded beef
- or with morogo, wild greens
- or on its own
Directions
- Soak the samp and the beans separately overnight in plenty of cold water. Both are extremely hard when dry and undersoaked they will never soften properly.
- Drain them and rinse them well. Samp takes considerably longer to cook than most beans. Start the samp first and add the beans partway through. Give the samp an hour’s head start, then add the beans.
- Put the soaked samp in a large pot with plenty of water and bring it to a boil. Use a good deal of water, since samp absorbs an enormous amount.
- Skim any foam that rises in the first few minutes. Now the long simmer that it needs. Simmer it steadily, topping up with hot water as it is absorbed. Never let it boil dry, which scorches the base and ruins the whole pot.
- Stir occasionally and scrape the bottom. Do not add salt until both the samp and the beans are nearly soft.
- Salt added at the start is widely held to toughen bean skins and slow the softening. Add the salt in the last half hour. Now judging when the samp is done.
- Cook off excess liquid at the end if it is too wet. Others keep it entirely plain, which is the more traditional version for ceremonies. Season it firmly with salt at the end. It is bland by design, and it needs enough salt to be worth eating on its own.
Technique
- Samp is coarsely broken dried maize, not cornmeal or nixtamalised hominy.
- Samp takes far longer than beans, so it gets an hour’s head start.
- Salt goes in only at the end, since early salt toughens bean skins.
Substitutions
- Whole dried maize kernels, which take even longer.
- Any dried beans in place of sugar beans.
Variations
- With fried onion and butter stirred through.
- Made with cowpeas, which is traditional.
- Served with seswaa, the pounded beef.
History
Samp and beans or cowpeas boiled together, a filling dish cooked in bulk for ceremonies and community gatherings.
Frequently asked questions
What is Dikgobe?
Dikgobe is a main from Botswana: samp or whole corn boiled together with beans. Samp and beans or cowpeas boiled together, a filling dish cooked in bulk for ceremonies and community gatherings.
How long does Dikgobe take to make?
Dikgobe takes 15 min plus overnight soaking of preparation and 2 hr 30 min of cooking. The recipe makes 8 servings. It is rated easy to make.
What can I substitute in Dikgobe?
Yes, within limits. Whole dried maize kernels, which take even longer. Any dried beans in place of sugar beans.
What is the most important thing to get right in Dikgobe?
Soak the samp and the beans separately overnight in plenty of cold water. Both are extremely hard when dry and undersoaked they will never soften properly.
