The "samp" is a traditional ingredient of South African cuisine and consists of roughly crushed dry corn. It has the appearance of wholemeal polenta and one of the main combinations is that with beans with which a delicious stew is prepared. The name of this nutritious and versatile dish that serves to give energy varies according to the area, for example in Cape Verde it is called "cachupa". Samp is also a great base for porridge, and with the addition of peanut butter it makes for a healthy and nutritious option that you can serve as a snack or breakfast.
Ingrediants
Corn stew (Samp) and Beans
- 170 g of samp
- 170 g of dried beans
- 1 teaspoon of fennel seeds
- 1 teaspoon of cumin seeds
- Half a teaspoon of coriander seeds
- 4 whole cardamom berries
- 1 tablespoon (15 ml) of seed oil
- 1 onion, chopped
- 4 cloves of garlic, minced
- 3 peppers (1 green, 1 red and 1 yellow), chopped
- 200 g of mushrooms, chopped
- 1 red chilli, chopped
- 400 ml of coconut milk
- A handful of fresh parsley
For 6 people
Samp with Peanut Butter
- 170 g of samp
- Half a teaspoon of salt
- 1-2 tablespoons (15-30 g) of peanut butter
- Waterfall
For 4 people
Steps
Method 1 of 2: Corn Stew (Samp) and Beans
Step 1. Soak the samp and beans in water for 8 hours
Pour 1 cup (170 g) of corn and 1 cup of dry beans into a large saucepan. Submerge the two ingredients with water and leave them to soak overnight at room temperature.
- You can buy samp online or at ethnic food stores. If you can't find it, you can replace it with wholemeal polenta.
- Leaving the corn and beans to soak in the water reduces the cooking time.
Step 2. Drain the samp and beans
Place a colander in the sink and pour the corn and beans into it to drain them from the soaking water.
Step 3. Pour the corn and beans into a saucepan and submerge them with water
After draining them, transfer them to a large broth pot and cover them completely with cold water.
Step 4. Heat the water over high heat to bring it to a boil
Place the pot on the stove and heat the water over high heat until it boils.
Step 5. Let the corn and beans simmer for 60-90 minutes
When the water boils, reduce the heat to a medium-low setting and let the corn and beans simmer for at least an hour. You will know they are cooked when they have softened and absorbed all the water.
The corn and beans should get soft, but they shouldn't break, so check them often after the first hour of cooking has elapsed. In general, they shouldn't cook more than 90 minutes
Step 6. Toast the cardamom seeds and berries in a pan, without using the oil
Heat a skillet over medium-high heat and pour in a teaspoon of fennel seeds, a teaspoon of cumin seeds, half a teaspoon of coriander seeds and 4 whole cardamom berries. Toast the spices for a few minutes so that they turn golden and fragrant.
- Stir them frequently to keep them from burning.
- Toast the spices while the corn and beans are simmering.
Step 7. Grind the cardamom seeds and berries
When the spices are roasted, immediately remove them from the hot pan. Pour them into the spice grinder or mortar and grind them to a coarse powder.
Step 8. Fry the onion, garlic, peppers, mushrooms and chilli over medium heat
Heat 1 tablespoon (15 ml) of seed oil in a pan. When the oil is hot, add chopped onion, 4 cloves of garlic, 3 peppers of different colors, 200 g of mushrooms and a red pepper. Let the ingredients fry for a few minutes.
The onion must become soft and transparent
Step 9. Add the ground spices, coconut milk and cook the sauté for another 5 minutes
Pour the spices you just ground into the pan, then add 400ml of coconut milk. Gently mix the ingredients and let them simmer over medium heat.
Step 10. Combine the two preparations and serve the stew
Remove the pan from the heat and pour the vegetable mixture into the pot with the corn and beans. Stir until all the ingredients are well blended, then sprinkle with chopped fresh parsley. Pour the stew onto plates using the ladle and serve immediately.
You can store any leftovers in the refrigerator for 2-3 days in an airtight container
Method 2 of 2: Peanut Butter Porridge
Step 1. Leave the samp to soak in the water for 8 hours
Pour 1 cup (170 g) of dry corn into a large stock pot, submerge it completely with water, and let it soak overnight. The next day, pour it into a colander to drain and rinse it briefly under cold running water.
- You can buy samp online or at ethnic food stores. If you can't find it, you can replace it with wholemeal polenta.
- If you don't soak it, the samp will take much longer to cook.
Step 2. Cook the samp
After draining and rinsing it, put it back in the pot and add 500ml of salted water. Bring the water to a boil over high heat and let the corn cook until soft.
- Use about half a teaspoon of salt to salt the water.
- After 30 minutes the corn should have softened.
Step 3. Add the peanut butter and continue simmering
Add 1-2 tablespoons (15-30 g) of peanut butter diluted with 1 tablespoon (15 ml) of water. Cover the pot with a lid of the same size, reduce the heat and let the ingredients simmer over low heat for several minutes.
Step 4. Remove the pot from the heat and let the porridge rest for 10 minutes
Stir it one last time before turning off the heat and move the pot away from the hot stove. Replace the lid and let the porridge sit in the covered pot for at least 10 minutes.
Step 5. Serve the porridge
Pour it into the soup plates using a ladle. You can serve it cold, hot or at room temperature.
