Umngqusho (Mngqusho) is a favorite traditional dish of the Xhosa people in South Africa, Samp (or stampmielie, stamp) is very similar to American hominy or posole: both are de-hulled, dried corn (maize). In the case of samp, however, the corn kernels are crushed or broken into pieces, which are easier to cook and eat. If you cannot find samp, buy dry hominy and use a rolling pin or a mortar and pestle to crush and break the kernels, being careful not to grind them into a flour. Cowpeas are a variety of the American black-eyed pea (use whichever is available). In South Africa, dried samp and beans are sold already mixed and ready to use. Samp is sometimes served with fried onions, or as a side dish with any main course that has its own gravy.
4 cups of dry samp (broken hominy)
2 cups (one pound) dry cowpeas (black eyed peas) or any similar beans
Combine samp and cowpeas in a large enamel pot or glass bowl. Add cold water sufficient to cover. Cover, and let stand overnight. Drain and rinse before cooking.
In a large pot. Cover the soaked samp and cowpeas mixture with cold water. Bring to a boil. Let boil for ten minutes. Reduce heat. Simmer on low heat or one to two hours, until all is tender and the water is mostly absorbed. Add additional water during cooking if needed.
Season with salt. Serve hot.