Entree: Botswana – National Cuisine – Dikgobe (slow-cooked corn and beans)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs

Additional 8 hrs

Total 8 hrs 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 cups (340 g) samp (dried broken maize) (estimated edible portion: 12 oz (340 g))
1 1/2 cups (300 g) dried sugar beans, selected from the listed alternatives; soak overnight (estimated edible portion: 10 5/8 oz (300 g))
8–10 cups (1.9–2.4 L) water for cooking, plus extra for soaking
2 tbsp (30 ml) vegetable oil
1 large onion, chopped, about 8 oz (225 g)
2 medium fresh tomatoes, chopped, about 10 oz (280 g); selected from the listed options
1 tsp (5 g) salt, or to taste
1/2 tsp (1 g) freshly ground black pepper
1 bay leaf
1 tsp (5 g) baking soda (optional; add to the soaking water to help soften the beans) (estimated edible portion: 0.18 oz (5 g))
2 tbsp (30 g) butter (optional, for richness); selected from the listed alternatives
4 cups (120 g) chopped spinach (optional); selected as the listed greens example

Show original ingredient measurements

2 cups (340 g) samp (dried broken maize) (estimated edible portion: 340 g)
1 1/2 cups (300 g) dried sugar beans, selected from the listed alternatives; soak overnight (estimated edible portion: 300 g)
8–10 cups (1.9–2.4 L) water for cooking, plus extra for soaking
2 tbsp (30 ml) vegetable oil
1 large onion, chopped, about 8 oz (225 g)
2 medium fresh tomatoes, chopped, about 10 oz (280 g); selected from the listed options
1 tsp (5 g) salt, or to taste
1/2 tsp (1 g) freshly ground black pepper
1 bay leaf
1 tsp (5 g) baking soda (optional; add to the soaking water to help soften the beans) (estimated edible portion: 5 g)
2 tbsp (30 g) butter (optional, for richness); selected from the listed alternatives
4 cups (120 g) chopped spinach (optional); selected as the listed greens example

Instructions

1. If using baking soda, dissolve it in the water used to soak the beans and samp. Soak the dried sugar beans and samp overnight (8–12 hours), then drain and rinse them well. If not using baking soda, soak in plain water.
2. Put the drained beans in a large pot with 6 cups (1.4 L) fresh water and the bay leaf. Bring to a boil, then lower the heat and simmer for 30 minutes.
3. Add the drained samp and enough of the remaining water to cover, about 2–4 cups (480–960 ml) as needed. Bring back to a simmer, cover partially, and cook gently for 1–1½ hours, stirring occasionally. Add more water if the mixture becomes too dry.
4. Meanwhile, heat the vegetable oil in a skillet over medium heat. Add the chopped onion and cook for 6–8 minutes, until translucent. Add the chopped tomatoes and cook for about 5 minutes, until they break down.
5. Stir the onion and tomato mixture into the pot. Simmer uncovered for another 20–30 minutes, until the samp and beans are very tender and the mixture is creamy. If desired, lightly mash some of the mixture with the back of a spoon to help bind it.
6. If using, stir in the butter and chopped spinach. Cook until the greens wilt and are incorporated. Season with salt and black pepper to taste, then serve hot as a hearty main course.