POLOKWANE – 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. ‘
What’s for Dinner gives you the opportunity to make this favourite with a creamy mushroom coating.
Ingredients
- 2 cups samp, washed and soaked overnight
- 1 tbsp Robertsons Garlic Salt
- 2 x tbsp KNORR Cream of Mushroom Soup
Method
- Drain the samp after soaking overnight and place it in a large pot, then cover it with clean water and Robertsons Garlic Salt
- Allow it to simmer slowly until it’s nearly soft
- Check your dish every 30 minutes to see if it needs more water and stir frequently to stop it from catching on the bottom of the pot
- Allow to simmer slowly until the water has evaporated, stirring occasionally
- The samp and beans should have a creamy, soft texture
- Mix the Knorr Cream of Mushroom Soup with 4 tablespoons of water to make a smooth paste then add it to the samp and allow it to cook for another 5 minutes
- Serve with any meat or vegetable dish
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