POLOWKANE – Samp is a South African dish consisting of dried corn kernels that have been stamped and chopped until broken but not as fine as Mealie-meal or mielie rice.
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This dish by What’s for Dinner gives the already local dish a lekker local twist.
Ingredients
- 500ml samp and bean mix
- 2 lt water
- 15ml sunflower oil
- 1 onion, finely chopped
- 1 green pepper, finely chopped
- 15ml Rajah Mild & Spicy Curry Powder
- 1 x KNORR Beef Stock Pot
- 250ml water
Method
- Drain the samp and bean mix after soaking overnight and place in a large pot covered with clean water and simmer slowly until nearly soft. Check on it every 30 minutes to see if it needs more water and stir frequently to stop it from catching
- Allow to simmer until soft
- In a pot, fry the onion and green pepper in oil until soft
- Add the curry powder and fry for 1 minute stirring continuously
- Add the boiled samp and beans, KNORR Beef Stock Pot and a little water
- Allow to simmer slowly until the water has evaporated, stirring occasionally
- The samp and beans should have a nice creamy, soft texture
- Serve with curry, chakalaka or on its own
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