Samp with a Mediterranean touch

By Faeza
13 August 2015


¦ 500ml (2 cups) cooked samp and red kidney beans

¦ 45ml (3 tablespoons) sunflower oil

¦ 1 onion, finely chopped

¦ 3 cloves garlic, chopped

¦ 3 small rainbow peppers, diced

¦ 200g button mushrooms, diced

¦ 1 medium brinjal, diced (unpeeled)

¦ 1 large red chilli, finely chopped

¦ 1 can (410g) chopped tomatoes

¦ 1 bunch fresh coriander leaves, chopped

¦ Salt and freshly ground black pepper

¦ 200g (1 cup) grated cheddar cheese


Heat oil and fry onion, garlic and peppers together until soft. Add mushrooms, brinjal and chilli.

Stir fry for 5 minutes. Add tomatoes and coriander, cook for about 10 minutes. Season generously to taste.

Combine mixture with the cooked samp and beans, toss lightly.

Cook through for 20 minutes to combine flavours.

Stir in grated cheese just before serving.