Isophu is a traditional Southern African recipe for a classic stew of lima beans (sugar beans) and fresh sweetcorn cooked to the consistency of a porridge. The full recipe is presented here and I hope you enjoy this classic Southern African version of: Isophu.
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The sugar bean, Phaseolus lunatus is a legume. It is grown for its seed, which is eaten as a vegetable. It is commonly known as the lima bean or butter bean, it is also known as Haba bean, Pallar bean, Burma bean, Guffin bean, Hibbert bean, Java bean, Sieva bean, Rangood bean, Madagascar bean, Paiga, Paigya, prolific bean, civet bean and sugar bean.
Ingredients:
300g sugar beans (lima beans)
300ml fresh corn, cut from the cob
2 tsp salt
1l water
Method:
Bring the salted water to a boil, add the beans and corn then reduce to a simmer. Cook gently for 2 hours, adding more water as necessary.
Continue cooking until the beans and corn are completely soft.
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