Samp and beans is a traditional South African dish. It is cost-effective and can be turned into a luxury meal by adding lamb or beef. Samp is corn kernels that have been dried and pounded, then chopped until broken into larger pieces, not fine like mealie-meal. It is the staple meal of many homes and delicious when prepared plain or braised.
- 2 cups samp and beans washed and soaked overnight
- 15 ml cooking oil
- 1 onion chopped
- 1 green pepper chopped
- 1 tbsp Rajah Mild & Spicy curry powder
- 1 tbsp Robertsons steak and chops spice
- 1 Knorrox beef stock cube
Drain the samp and bean mix (after soaking overnight) and place it in a large pot covered with clean water. Leave it to simmer slowly until nearly soft, checking it every 30 minutes. Add more water when necessary and stir it frequently.Allow to simmer until soft.
In a pot, fry the onion and green pepper in oil until soft. Add the Rajah Mild & Spicy Curry Powder and Robertsons Steak & Chop Spice, fry it for 1 minute. Stir continuously. Add the boiled samp and beans, Knorrox Beef Stock Cube and a little water.Allow to simmer slowly until the water has evaporated, stirring occasionally. The samp and beans should have a nice creamy, soft texture.
Serve with curry, chakalaka or on its own.
RECIPE from What’s for Dinner
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