Samp & Beans

As I mentioned in another post – the daily cooking dilemma often leads to asking each other what we cooking for the day. It helps us get new ideas and recipes to cook the same old ingredient.

This is a dish we never cooked whilst growing up. Its a very African (Xhosa) dish and some have it plain (as I cook it) and others a curry with meat (as I like it).

The recipe that I am going to provide you with is eating it plain and simple.

Samp is dried corn that has been chopped and stamped roughly. Imagine 1 corn kernel chopped into like 3 pieces and dried.

You will need:

1 cup samp and beans

Water (for boiling)

1 small onion

1 tsp cumin seeds

1 whole chilli (red dried or red/green fresh)

1/2 tsp crushed garlic


3Tblsp oil

3Tblsp ghee/butter

Wash and rinse samp and beans. You can soak it for a few hours or overnight. Pour water into pot and add samp and beans. Boil till soft. The water will thicken as it lessens and the water will become white and look like a gravy.

In a pot or frying pan. Add oil and butter/ghee. Add sliced onions and cumin seeds. Fry until lightly browned. Add garlic and chilli. Fry for a further minute or two then add to samp. Mix well. Add salt and serve.

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