SAMP AND BEANS IS TRADITIONALLY MADE BY
THE NGUNI PEOPLE. IT MAKES
FOR A PERFECT SIDE DISH AT A BRAAI, AND IS A
DELICIOUS SUBSTITUTE FOR ‘PAP AND SOUS’ OR
500 g packet samp and beans
50 g black-eyed peas (optional)
Spur Seasoning Salt, to taste
1.5 litres (6 cups) water, for cooking
30 ml (2 Tbsp) cooking oil
1 medium onion, coarsely chopped
2 cloves garlic, crushed (optional)
10 ml (2 tsp) medium curry powder
2 medium tomatoes, chopped
100 ml Spur Peri-Peri Sauce
80 ml (¼ cup) Spur BBQ Sauce
200 ml (¾ cup) water or vegetable stock
2 medium potatoes, peeled and cut into small cubes
50 g butter (optional)
Rinse the samp and beans and soak overnight in water.
Drain the water after soaking and place the samp and bean mixture with Spur Seasoning Salt in a large, heavy-based saucepan. Add 1.5 litres of water and allow to simmer slowly, allowing most of the water to evaporate. Add more water if necessary. Cook until the samp and beans are soft, but still firm (this takes about 45 minutes). Drain and set aside.
Heat oil in a second large, heavy-based saucepan and sauté onion until soft. Add garlic and curry powder. Fry for about 2 minutes. Add tomatoes, Spur Peri-Peri Sauce, Spur BBQ Sauce, water and potatoes. Allow to simmer for about 15 minutes, or until potatoes are slightly soft.
Add tomato mixture to the cooked samp and beans. Slowly cook mixture until the potatoes, samp and beans are soft. Stir in the butter and season with more Spur Seasoning Salt, if preferred. Serve warm.
It's important to soak the beans in water overnight. This ensures that the beans cook more evenly and don’t split or separate from the skin. When cooking, don't stir too much - the beans will become starchy. Also check to make sure that the beans don't stick to the bottom of the saucepan.