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Umngqusho Namanqina (Samp and Pork Trotters)
Umngqusho Namanqina (Samp and Pork Trotters)

Chef Liziwe shared this #JustDeliciousMemory recipe with Eskort Chef Pieter Jan at the Eskort Kitchen.

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

Prep time: 10 min
Cook time: 90 min
Total time: 1 hr 40 min
Serves: 4-6



1 kg

Eskort Meaty Pork Trotters

200 g

Eskort Diced Bacon

375 ml (1½ C)

speckled sugar beans

375 ml (1½ C)



water for cooking

5 ml


30 ml (2 T)



onion, chopped


bay leaves

2 cloves

garlic, chopped

4 sprigs



beef stock cube


  • In a large bowl or pot, fully cover samp and beans with water and leave to soak overnight.

  • Strain the samp and beans. Place in a large pot with 6 cups of water.

  • Place the pot over high heat and bring to a boil; then lower the heat. Simmer slowly for an hour and a half or until the samp and beans are soft and most of the water is absorbed (you might need to add more water if it’s all absorbed before the samp and beans are soft).

  • Add salt and butter.

  • Fry the bacon 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 water is completely reduced, 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 to loosen the dish if it looks dry and leave it to cook on a very low heat for a further 10 minutes.


  • Serve hot.

Recipe Meal Types: - Dinner - Lunch
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