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#WFD – Spicy Boerewors and Samp Hot Pot
Allow to simmer until creamy adding a little extra water if necessary.
POLOKWANE – Two traditional flavours combined into one pot, samp and boerewors, with the end result being a dish packed full of hearty, comforting flavour.
You might also want to try: #WFD- Boerewors Sishebo
That is how What’s for Dinner describes this hearty dish.
You might also want to try: #WFD – Mini spicy boerewors meatballs with tomato and onion sauce
Ingredients
- 500g boerewors, cooked and sliced
- 30ml sunflower oil
- 1 onion, finely diced
- 1 green pepper, finely diced
- 2 teaspoons crushed garlic
- 15ml Rajah Mild & Spicy Curry Powder
- 350g dried samp
- 150g dried sugar beans
- 1 tin (410 g) chopped & peeled tomatoes
- 400ml water
- 1 x KNORR Naturally Tasty Chilli Con Carne Recipe Mix
- 1 Knorrox Beef Stock Cube
Method
- Boil the samp and beans together in a large pot of water on a low heat until soft then set aside. This should take about 2 hours but ensure you check on it at least every 30 minutes to ensure it does not catch on the bottom of the pot.
- Heat oil in a large pot and fry the onion, green pepper and garlic.
- Add the 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 Naturally Tasty Chilli Con Carne Recipe Mix and the beef stock cube.
- Allow to simmer until creamy adding a little extra water if necessary.
- Stir through the sliced boerewors and serve.
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