Here is our recipe for Samp and Beans. Traditionally, you could use 1 or 2 spoonfuls of curry powder to flavour it as well.800g of lamb shanks or cooked lamb, cut into pieces – ½ a bottle of Prego sauce
Cover the lamb in the sauce, put into a covered casserole and cook slowly in the oven at 170°C until the lamb is soft. You will not need any other flavourings
1 small butternut, peeled and cut into 1cm cubes – 1 T olive oil – a good scraping of nutmeg – salt and freshly ground black pepper
Mix together and cook in a covered Pyrex dish in the microwave for about 8 minutes or until just soft
Mix together with the Samp and Bean mixture and serve with the spicy lamb on top, and a mixed leaf green salad of rocket, watercress and baby spinach
Some History (Published on Suite101 on 26/01/11): Samp and Beans is a traditional dish of the Nguni people of South Africa. Referred to as isistambu by the Zulu people and umngqusho by the Xhosa people – the biggest Nguni groups – the dish is made from slowly cooked sugar beans and samp (crushed corn kernels). It is believed that the word ‘samp’ comes from the Native American word ‘naussamp’ which the English called ‘samp’, according to Alice Morse Earle in Customs and Fashions in Old New England (p.81). Seeing that South Africa was also once a British colony, it is likely that the word travelled to the country’s shores in due time
Umngqusho
Rinse the samp & beans in a colander under running water. Soak them overnight or for at least 12 hours in twice their volume of water. Rinse again before cooking and do not cook in the soaking liquid, it will give you stomach problems. Cook them for 2 hours until they start to get soft. Use a pressure cooker and it takes only about 30 to 40 minutes. Sauté the onion in a little oil till soft, add the garlic and the chilli and cook for 2 minutes. Add the tomato, the stock and the potatoes. Simmer until the potato is soft. Combine the two mixtures, season with salt and pepper and continue to cook until they are all soft
250g samp – 125g sugar beans – 1 T canola oil – 1 onion finely chopped– 1 clove of garlic – 1 or 2 chillies, chopped - 200ml meat or vegetable stock -1 large tomato, chopped - 2 potatoes, peeled and chopped into 3 cm cubes - salt – pepper
© John & Lynne Ford, Adamastor & Bacchus 2018
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