Samp with peppers and bacon

By admin
14 January 2014

Elza Henkom of Brackenfell's deliciously indulgent take on samp gives this traditional dish a fresh twist.

Serves 6-8

Preparation time: 15 min

Soaking time: overnight

Cooking time: 1-1½ hours (samp); plus 10 min

500 g samp, soaked overnight

250 g bacon bits

15 ml (1 T) olive oil

1 large onion, chopped

2 each green, red and yellow peppers, diced

30 g fresh parsley, chopped

salt and pepper

1        Drain the samp, transfer to a pot and cover with water. Bring to the boil then simmer for 1-1½ hours over medium-low heat until the water has been absorbed and the samp is soft but not mushy.

2        In a large pan, fry the bacon until crispy and remove with a slotted spoon, leaving the bacon fat in the pan.

3        Add the oil and the onion to the pan and fry until the onion is translucent. Add the peppers and stir-fry for 3 minutes. Add the samp, parsley, salt and pepper and stir-fry for a further 2 minutes. Serve as a meal or side dish.

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