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.