How to Cook Samp

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Samp is traditionally eaten in South African cuisine and consists of coarsely ground maize kernels. Samp and beans is one of the most popular ways to use it and makes for a warm, hearty dish. You can also cook samp with crunchy peanut butter and enjoy this tasty dish for breakfast, lunch, or dinner.

Ingredients

Traditional Samp and Beans

  • 1 cup (170 grams) of samp
  • 1 cup (170 grams) of dried sugar beans
  • 1 teaspoon (5 grams) of fennel seeds
  • 1 teaspoon (5 grams) of cumin seeds
  • 1/2 teaspoon (2.5 grams) of coriander seeds
  • 4 whole cardamom pods
  • 1 tablespoon (15 ml) of vegetable oil
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 1 each red, yellow and green pepper, chopped
  • 1.5 cups (200 g) of mushrooms, chopped
  • 1 red chilli, chopped
  • 1.5 cups (400 ml) of coconut milk
  • Handful of fresh parsley

Makes 6 servings

Samp with Peanut Butter

  • 1 cup (170 grams) of samp
  • 1/2 teaspoon (2.5 grams) of salt
  • 1-2 tablespoons (15-30 grams) of creamy peanut butter
  • Water

Makes 4 servings

Method 1
Method 1 of 2:

Traditional Samp and Beans

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  1. Pour 1 cup (170 grams) of samp and 1 cup (170 grams) of dried sugar beans into a large pot. Cover the samp and beans with water and let them soak overnight at room temperature. [1]
    • You can usually buy samp at international markets or online. If you can't find it, use crushed white hominy as a substitute. [2]
    • Soaking the samp and dried beans overnight reduces the overall cooking time.
  2. Place a colander into your sink, then dump the samp, beans, and water into it. Let the water drain out of the bottom of the colander. [3]
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  3. Transfer the drained samp and beans to a large stockpot. Add fresh water to the pot so that the samp and beans are completely covered. [4]
  4. Place the stockpot on your stovetop and turn the burner to high heat. Let the mixture heat up until it reaches a rolling boil. [5]
  5. Once the mixture comes to a boil, turn the heat down to medium-low. Let the samp, beans, and water simmer together for at least an hour. You'll know it's done once the water is completely absorbed and the samp and beans have softened. [6]
    • You want to the samp and beans to be soft but not mushy, so keep an eye on the stockpot once it reaches the 1-hour mark. You shouldn't need to cook the mixture longer than 90 minutes.
  6. Place a frying pan over medium-high heat and pour 1 teaspoon (5 grams) of fennel seeds, 1 teaspoon (5 grams) of cumin seeds, ½ teaspoon (2.5 grams) of coriander seeds, and 4 whole cardamom pods into it. Let them cook for several minutes until they brown slightly and become fragrant. [7]
    • Stir the seed and pod mixture frequently to prevent scorching.
    • Prepare the toasted spices while the samp and beans are simmering.
  7. Remove the toasted seeds and pods from the heat. Pour them into a pepper mill or use a mortar and pestle to pound them together into a finely ground mixture. [8]
  8. Heat 1 tablespoon (15 ml) of vegetable oil in a skillet until it begins to shimmer. Add 1 chopped onion, 4 garlic cloves, 3 chopped bell peppers, 1.5 cups (200 grams) of chopped mushrooms, and 1 chopped red chili to the hot oil and fry them for several minutes. [9]
    • Keep frying the mixture until the onion is translucent.
  9. Transfer the freshly ground spices to the frying pan, then add 1.5 cups (400 ml) of canned coconut milk to the mixture. Stir lightly and let the mixture simmer over medium heat. [10]
  10. Remove the vegetable mixture from the heat and dump it into the cooked pot of samp and beans. Stir the mixture thoroughly until the ingredients are fully incorporated. Then, sprinkle the dish with fresh chopped parsley, ladle it into bowls, and serve it immediately. [11]
    • Refrigerate any leftovers in an airtight container and consume them within 3-4 days.
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Method 2
Method 2 of 2:

Samp with Peanut Butter

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  1. Pour 1 cup (170 grams) of samp into a large stockpot. Cover the samp completely with water and let it soak overnight. Then, use a colander to drain the water away and quickly rinse the samp with cool water. [12]
    • Samp is pounded maize kernels. If you can't find that, use crushed white hominy instead.
    • Since unsoaked samp takes a long time to cook, it's important to soak it overnight to reduce the cooking time.
  2. Pour the drained samp into a large stockpot. Add 2 cups (475 ml) of salted water and bring the mixture to a boil over high heat. Keep boiling the samp until it gets tender. [13]
    • Use about 1/2 teaspoon (2.5 grams) of salt for the water.
    • The samp should get tender in about 30 minutes.
  3. Stir 1-2 tablespoons (15-30 grams) of creamy peanut butter into the mixture along with 1 tablespoon (15 ml) of water. Cover the pot with a tight-fitting lid and turn the heat down to low. Let the mixture simmer for several minutes. [14]
  4. Stir the mixture one more time, then remove the stockpot from the heat. Replace the lid and keep the samp covered for at least 10 minutes. [15]
  5. Ladle the mixture into serving bowls. You can then serve the samp and peanut butter cold, hot, or room temperature.
    • Put any leftovers in an airtight container and keep them in the fridge. Eat the samp within 3-4 days.
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Community Q&A

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  • Question
    How do I cook samp with cream?
    Community Answer
    You first finish cooking the samp, then add the cream on top and stir until it is dissolved. You can serve hot or cold.
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      Things You'll Need

      Traditional Samp and Beans

      • Stockpot
      • Colander
      • Large spoon
      • Mortar and pestle or pepper mill
      • Frying pan
      • Bowls
      • Airtight container

      Samp with Peanut Butter

      • Stockpot
      • Colander
      • Large spoon
      • Bowls
      • Airtight container

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      References

      1. ↑ http://www.pbs.org/food/recipes/samp-beans/
      2. ↑ http://katieachille.com/blog/2018/2/22/manhuchu-anedovi-samp-with-peanut-butter
      3. ↑ http://www.pbs.org/food/recipes/samp-beans/
      4. ↑ http://www.pbs.org/food/recipes/samp-beans/
      5. ↑ http://www.pbs.org/food/recipes/samp-beans/
      6. ↑ http://www.pbs.org/food/recipes/samp-beans/
      7. ↑ http://www.pbs.org/food/recipes/samp-beans/
      8. ↑ http://www.pbs.org/food/recipes/samp-beans/
      9. ↑ http://www.pbs.org/food/recipes/samp-beans/
      1. ↑ http://www.pbs.org/food/recipes/samp-beans/
      2. ↑ http://www.pbs.org/food/recipes/samp-beans/
      3. ↑ http://katieachille.com/blog/2018/2/22/manhuchu-anedovi-samp-with-peanut-butter
      4. ↑ http://katieachille.com/blog/2018/2/22/manhuchu-anedovi-samp-with-peanut-butter
      5. ↑ http://katieachille.com/blog/2018/2/22/manhuchu-anedovi-samp-with-peanut-butter
      6. ↑ http://katieachille.com/blog/2018/2/22/manhuchu-anedovi-samp-with-peanut-butter

      About This Article

      Article Summary X

      To cook samp, start by soaking some samp and dried sugar beans in a large pot of water overnight. Then, drain the water, and transfer the samp and beans to a new pot with fresh water. Next, bring the water to a boil before reducing the temperature to a simmer for 1 hour. While that's simmering, grind up some toasted fennel seeds, cumin seeds, coriander seeds, and cardamom pods, and fry onions, garlic, peppers, mushrooms, and chili for several minutes. Finally, add the ground spices and some coconut milk to the pan, and let everything simmer for 5 minutes before mixing it with the samp and beans. To learn how to make samp with peanut butter, scroll down!

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        Dec 2, 2019

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