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Home Elegant Bake Gourmet Mac And Cheese

Old School Samp and Beans Recipe

Ingredients

How to make it

  • Soap samp and beans seperately, for about 45 minutes
  • meanwhile, heat oil in a deep pan
  • saute onions over a low heat until sweet
  • add garlic and continue cooking over a low heat
  • drain both samp and beans, reserving the liquid from the samp
  • add to the pan and turn up the heat slightly
  • keep adding just enough water as it evaporates from the mixture and keep stirring (as if you're making risotto :) )
  • you will notice the starch coming off the mixture making it creamy
  • add the walnuts and cook for another 10 minutes
  • serve with some good sausage and a green salad

People Who Like This Dish 1
Reviews & Comments 3

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  • chef_irish 15 years ago
    Samp:
    Samp is dried corn kernels that have been stamped and chopped until broken but not as fine as Mielie-meal or mielie rice. The coating around the kernel loosens and is removed during the pounding and stamping process. It is used in the Xhosa variant of Umngqusho and sometimes eaten with Chakalaka. It can also be served with beef, lamb, poultry and in stuffings. Samp is often served with beans, as in "samp and beans".
    "samp" is of Native American origin, coming from the Narragansett word "nasàump." New Englanders since early colonial times have referred to cornmeal mush or cereal as "samp."
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  • andreac 15 years ago
    lol. well I have no idea what its called elsewhere. I saw somewhere that its called African Peanut Samp. maybe you should check google. Its worth the effort though. Believe me.
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    " It was excellent "
    elgourmand ate it and said...
    I would SOAK (hint, hint) the samp and beans separately, if I knew what samp was. Assistance please. RJ
    Was this review helpful? Yes Flag

The Cook

andreac Cape Town, ZA

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