This spicy boerewors and samp hot pot recipe is super quick and easy to recreate, and is the perfect hearty meal to get through the midweek blues.
We have added a hearty samp and beans recipe for all the vegetarian umngqushu (samp) lovers who prefer indulging in the dish without any meat.
Spicy boerewors and samp hot pot
- 500g boerewors, cooked and sliced
- 30ml sunflower oil
- 1 onion, finely diced
- 1 green pepper, finely diced
- 2 teaspoons crushed garlic
- 15ml Rajah mild and Spicy curry powder
- 350g samp
- 150g beans
- 1 tin (410g) chopped and peeled tomatoes
- 400ml water
- 12g sachet Knorr Country beef stew Cook-In Sauce
- 1 Knorrox beef stock cube
- Heat oil in a large pot and fry the onion, green pepper and garlic.
- Add the Rajah Mild and Spicy Curry Powder and fry for 1 minute to release the flavour and aroma.
- Stir in the samp and beans together with the tomatoes, water, contents of the sachet of Knorr Dry Cook-In Sauce Rich Country Beef Stew and the Knorrox beef stock cube.
- Allow to simmer until creamy adding a little extra water if necessary.
- Stir through the sliced boerewors and serve.
This recipe was found on whatsfordinner.co.za
Hearty samp and beans
- 1 tablespoon extra virgin olive oil
- 1/2 cup diced green bell pepper
- 2/3 cup diced onion
- 793g petite diced tomatoes
- 1 cup chicken stock
- 2 tablespoons curry powder
- 2 teaspoons garlic salt
- 396g rinsed and drained black-eyed peas
- 425g rinsed and drained hominy
- 1/2 cup sliced green onions
- Heat a medium saucepan over medium-high heat.
- Add the oil and swirl to coat the pan before adding the bell peppers and onions.
- Sauté the bell peppers and onions until they begin to soften.
- Stir in the tomatoes, chicken broth, curry powder, and garlic salt.
- Simmer for 20 minutes.
- Stir in the peas and hominy, and simmer an additional 20 minutes.
- Garnish with the green onions and serve.
This recipe was found on akitchenhoorsadventures.com