Samp, also known as umngqusho, is not only one of South African’s favourite comfort meals, it’s also a very versatile food that can be served with practically everything and anytime of the year.
While creamy samp is delicious on its own, adding some protein like meaty bones and chicken or beef just makes this meal so much more enjoyable.
Try these two delicious samp recipes this week:
Creamy mushroom flavoured samp
- 2 cups samp, washed and soaked overnight
- 15ml (1 tbsp) Garlic Salt
- 30ml (2 tbsp) Cream of Mushroom Soup
- Drain the samp (after soaking it overnight) and place it in a large pot. Cover with cold water and stir in the Garlic Salt. Allow to simmer over a low heat until it’s nearly soft.
- Check your dish every 30 minutes to see if it needs more water and stir frequently to stop it from sticking to the bottom of the pot.
- When the samp is cooked and has a creamy, soft texture, mix the Cream of Mushroom Soup with 60ml water (4 tablespoons) to make a smooth paste, then stir this into the pot. Allow to cook for another 5 minutes and serve hot.
This recipe was found on whatsfordinner.co.za.
Beef and samp Sishebo
*This recipe is enough for 4 people
- 260ml sunflower oil
- 800g onion, finely chopped
- 285g green pepper, diced
- 120g medium curry powder
- 40g crushed garlic
- 1.1kg stewing beef
- 840g canned tomatoes
- 300g carrots, peeled and cut into pieces
- 765g potatoes, peeled and cut into pieces
- 260g beef stock granules
- 3.2 litres water
- 140g roast onion gravy
- 125ml water (for slurry)
- 2kg samp
- 200g butter
- 280g white sauce base
- Heat oil in a pot and fry onions and green peppers until soft. Add the Curry Powder and the garlic. Fry for 1 min stirring continuously. Add the beef to the pot and fry until well browned. Add the canned tomatoes, carrots, potatoes, Beef Stock Granules and 800ml water and stir well. Cover with lid and allow to simmer for 1 hour or until meat is tender.
- Make a slurry with the Roast Onion Gravy Powder and 125ml water. Add to the sishebo mix and cook until thickened.
- Place the samp and 4L water in a large pot and bring to the boil for 5 min, then simmer for 3 hours. Add the butter, Aromat, White Sauce Powder and mix.
- Serve sishebo alongside pap.
Why it’s important to soak samp before cooking it
Samp is made from pounded maize kernels and takes a really long time to cook. It should be soaked for 8 hours in a pot of water to reduce the cooking time.
Your samp will also taste better if you pre-cook it.