Stamp mielies and boontjies! Cowboys and crooks! Samp South African Style.

 Samp! Such a tradition and a pleasure to cook this. I have been taught to soak for at least 8 hours, and then cook but found that adding meat tenderizer shortens the process by half. I have found that in a pressure cooker, it is just 40 minutes of your time, and here is SA we have found that we have got the quick cook 30 minutes samp that takes up almost nothing of your day to cook. You can guess what I choose. I chose the 30-minute samp and have been for a few years. 

Sadly in Ireland, we have a South African shop that has an 8-hour affair, so precooking would be a gesture, for those who love samp. Samp is a traditional South African dish made from dried hominy corn (maize kernels that have been treated with an alkali, usually lye, to remove the hull). The corn is typically split, resulting in large, tender kernels that cook up into a soft, starchy dish. I have fallen in love with Samp and Beans since a child, we used to call it cowboys and crooks!  I make it a bit differently, however still a delight and we add paprika, Beef stock cubes, Italian herbs, and onion with garlic.  Add chillies too, the real burning kind. I don't look back on a cold day!

If you do find the samp, call me and wherever you are in Ireland I will drive to assist, or we can videocall. A winter wonderland in a pot is what makes me so proud to have known South African cuisine. 


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