Southern Africa · Main
Manhuchu (Cracked Maize Samp and Sugar Bean Stew)
A hearty slow-simmered stew of cracked white maize samp and red speckled sugar beans enriched with aromatic vegetables and spices.
The story
A quintessential staple across Matabeleland and Mashonaland, Manhuchu (also known as Umngqusho in Ndebele regions) sustained generations through cold winter months and long days of agricultural labor. It is prepared for both intimate communal weekend dinners and large community work parties (nhimbe). Traditional culinary science dictates pre-soaking the dense maize hominy and beans separately to equalize their cooking rates and leach out excess oligosaccharides, yielding a velvety, easily digestible stew.
Unlock the full recipe
Members get every recipe from all 54 nations, the AI Chef, hands-free Voice Chef and their own cookbook. Seven days free, then £4.99 a month. Cancel any time.
Cook this next
Bota Rine Dovi (Sour Maize Porridge with Peanut Butter)
Silky, tangy fermented white maize porridge enriched with stone-ground peanut paste and sweetened with raw cane sugar.
Bota rinedovi (Thin Maize Porridge with Peanut Butter)
Traditional Zimbabwean breakfast porridge made from fine white maize meal enriched with rich roasted peanut paste and a touch of sweetness.
Chimukuyu (Sun-Dried Beef Jerky Stew)
Lean strips of sun-dried beef braised into tenderness and simmered in a velvety, deeply savoury peanut butter gravy.
Chimukuyu ne Dovi (Cured Biltong Beef in Peanut Butter Sauce)
Salt-cured sun-dried beef rehydrated and braised in an unctuous, rich roasted peanut sauce served alongside piping hot sadza.