Stamp maize

By Faeza
20 June 2016


250 ml (1 cup) samp, crop

1.25 l water

5 ml (1 t) salt

12.5 ml (1 tablespoon) butter


Soak the samp overnight in water.

Heat was in the steep water and leave about 2 to 3 hours long slow simmer.

Stir occasionally to prevent burning.

Stir in the salt when it starts up and the butter just soft before it is poured.

Serve with waste, meat and vegetables

Source: Joey Pienaar / Knuppeldik Fit for a King Post: Henriette Wessels / WATER TOOTH RECIPES FOR OLD AND YOUNG