Samp – a true SA gem!!!!
June 25, 2009 in Uncategorized
Samp-and-beans is not one of my favorites. I love beans and I LOVE samp, but I do not like the combination. I also know that not many people like samp, some even say it is a poor man’s food. My husband never liked it, but cooked in Nina’s own special way…….I have family members sneaking into the kitchen to have more!!! There is really nothing to it, but the end result is buttery and creamy and utterly delicious!!!
According to Wikipedia, 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. …
Here is how I cook samp:
Samp
Ingredients
1 kg dry samp
salt
125gr butter
boiling water.
Pre-heat oven to 180C
Method
I use my big silver “braai” casserole (you know the one with the bobbles on the lid). Place all the dry ingredients in the casserole and cover with water. The water must be about 2cm above the dry ingredients. Place in a pre-heated oven and leave there for about 2 hours. Check once during cooking time, if it is not burning and add a little more water if needed. After 2 hours the kernels should be soft, buttery, but still holding their own shape.
If your oven has a warm drawer, you can do this overnite in the warm drawer, but PLEASE DO NOT PHONE ME IN THE MIDDLE OF THE NIGHT WHEN YOU ARE WOKEN BY THE DELICIOUS SMELLS FROM THE KITCHEN!!!!
Serve with oxtail, lamb knuckle curry or curried tripe, but …….my children’s best is to have it with more butter and sugar !
Debraspar said on June 25, 2009
Oh Nina,gotta try this,,,all my good intention knocked out,throw off 10 kgs by Oct!!!Ta !
ninatimm said on June 25, 2009
original cin – thanks dear friend!!
DM – and where are you off to in OCT, if I may ask???? Samp is not fattening, it is whatever you put on it, that is dangerous!!!!!
milkandhoney said on June 25, 2009
i love samp ( pappedelle…) and i LOVE it even more when you update your blog!!!
chantellebeyers said on June 25, 2009
Do I put the bobble lid on or leave it off? Sorry, but I’ve never made this because EVERYONE has told me how difficult it is to perfect. This however sounds easy enough to attempt.
homemadeheaven said on June 25, 2009
This is my favourite! And like your children I love it best with butter and sugar.
ninatimm said on June 25, 2009
milkandhoney – sorry, yesterday was a bi hectic!!!
just me – lid on, and it is not at all difficult!
gigglinggourmet said on June 25, 2009
yeeeeeeeeeeeeeeeeeees !!!! grew up with this, try cooking this with meat in it oh my xxxxx you made my day mama!!
ninatimm said on June 25, 2009
Jenny – Glad I could make someone’s day!!!
Adiam said on June 25, 2009
Hmmm looks delish. I bought a packet and havent even opened it yet. think I will try this tonight.
JustBaking said on June 25, 2009
Never knew samp could look so good!! i love your photos! They always look so inviting! xoxo
Collywolly said on June 25, 2009
My favourite favourite hehe….takes me to my childhood every time. That top photo is so bright, colourful and beautiful. Well done!!! Im really missing my little camera companion
( xxx
aishamahomed said on June 25, 2009
I can live on this!!
Try with a little chillie powder and lemon juice it’s yummmmmy!!!
isabel said on June 25, 2009
I love love love love samp! Also on it’s own – no beans. Mmmm….with a thick wholesome gravy. YUM!
ninatimm said on June 25, 2009
baglady – great, let me know what you think…just remember..everything is betta with butta!!
suzy – thank you girlfriend!
browniegirl – has the camera died completely now? Oh darn!!
aisha – I like, I like!!
nefertiti – now we are talking!!!
pinkpolkadot said on June 25, 2009
I love samp, but I have never made it myself. My Mom used to make it with Marrow bones. I must still ask my sister if she knows how my mom use to make it?!!
Beautiful photos as always!!
lizlo said on June 25, 2009
Mmmm… Haven’t had samp for ages! Never cooked it myself and I think it’s high time I give it a go; your way! Do you think I’ll get similar results if I do it in a slow-cooker?
debsie said on June 25, 2009
Yum, I actually have a packet of samp stored away in my cupboard, want to make samp and beans soon, or noosh like my hubby calls it, but for now I’ve got a wonderful slowcooker full of pea soup simmering away
ninatimm said on June 25, 2009
pinkpolkadot – I like it straight with the meat on top, but not in!!!
chackat – slowcooker is perfect!!!
debsie – pea soup, yum-yum!!!
frootcake said on June 26, 2009
Samp with or without boontjies is wonderful. Love it with a curry gravy too. Thanks Nina-kins bootiful post apu xx
zaisfood said on June 26, 2009
I LOVE SAMP,ON ITS OWN OR WITH BEANS,I PUT MINE IN A PRESSURE COOKER IT TAKES AN HOUR YO GET SOFT.
spicy_kicks said on July 2, 2009
I never tasted this before, but your pics and recipe makes me really want to try it