SAMP AND BEANS
A traditional meal best prepared with locally sourced ingredients.
Recipe by Dorah Sitole.
- 400g (2 cups) samp
- 300g (1 ½ cups) red kidney beans OR butter beans
- 1 litre (4 cups) water
- 2 chicken stock tablets
- 5ml (1 teaspoon) salt
- 45ml (3 tablespoon) butter
For the Samp & Beans: Soak samp and beans overnight. Rinse samp until the water runs clear.
In a large saucepan add samp and beans, cover with water, season with chicken stock powder.
Simmer on a low heat for approximately 2 hours, replenish the water when necessary. Cook until softened.
Check seasoning, add salt to taste if necessary. Add butter and stir to mix. Serve warm on its own or with a meat stew.