Umngqusho Namanqina (Samp and Pork Trotters)


Slow-cooked and tender pork trotters packed with delicious flavour, Chef Liziwe’s favourite meal is homestyle comfort on a plate.


375ml (1½c) samp

375ml (1½c) speckled sugar beans

water for cooking

5ml (1t) salt

30 ml (2T) butter

oil for frying

200g Eskort Diced Bacon

1kg Eskort Meaty Pork Trotters

1 onion, chopped

2 bay leaves

2 cloves garlic, chopped

4 sprigs thyme

1 beef stock cube

15ml (1T) oil

salt and pepper


  • In a large pot, cover the samp and beans with water and leave to soak overnight.
  • Strain the samp and beans then add 6 cups of water. Place the pot over high heat and bring to a boil.
  • Lower the heat and simmer slowly for 1½ hours or until the samp and beans are soft and most of the water is cooked away. (You might need to add more water if it’s all cooked away before the samp and beans are soft).
  • Add salt and butter to the cooked samp and beans.
  • Fry the bacon in oil until crispy and add to the samp.
  • While the samp is cooking, place pork trotters, onion, bay leaves, garlic, thyme and stock in a pot. Cover with water and cook until soft.
  • Once the trotters are tender and the water has cooked away, add a tablespoon of oil and fry the meat for 2 to 3 minutes until brown.
  • Add the samp to the trotters and toss it together. Season with salt and pepper.
  • Add a bit of water if it looks dry and leave it to cook on a very low heat for a further 10 minutes.
  • Serve on a plate or in a bowl with a garnish of your choice.

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