Umncushu

Umncushu is a traditional Swazi meal. Samp, which is dehulled maize kernels pounded till shattered, is the major component. Sugar or Jugo beans are the most commonly used dry beans, however, any other dried bean can be utilized. Samp and beans are simmered till mushy, then mashed and combined with crushed peanuts. Umncushu is similar to thick mashed potatoes with chunks of maize and beans mixed in. For increased taste, other vegetables, herbs, and spices can be used. The greatest part is the crusty bottom sticking to the pot, known as skhokho! Umncushu can be served simply or with accompaniments such as gravy and meat stews.

Ingredients:

• 6 cups water,2 cups chicken stock,1 cup long-grain jasmine rice, rinsed,1 teaspoon sesame oil,1/2 tablespoon salt,2 eggs, Bacon

Instructions:

• Place a pot with 6 cups of water onto the stove. Turn heat to high. Add the chicken stock and bring it to a boil. Once boiling, add rice and boil 2 minutes.
• Stir the rice and cover the pot with a lid tilted. Turn heat to medium-low and let simmer 30 to 45 minutes, stirring every 5 minutes.
• Once the rice has thickened, add the sesame oil and salt, and stir.
• Cook bacon in a frying pan set over medium heat and curve the bacon to form a smile.
• Cook eggs sunny side up in the bacon grease for about 5 minutes, until the whites have cooked.
• Place the rice porridge in a bowl, place the eggs on top to look like eyes, and the bacon below to resemble a smiley face.