Spicy samp and beans

By admin
23 September 2013

In the spirit of Heritage Month - and old-time favourite and one of the yummiest combinations around

Serves: 6

Soaking time: 8 hours or overnight

Preparation time: 20 min

Cooking time: 1 hour 10 min

500 ml (2 c) samp and beans

5 ml (1 t) fennel seeds

5 ml (1 t) cumin seeds

2 ml (½ t) coriander seeds

4 whole cardamom pods


1 onion, chopped

4 garlic cloves, chopped

1 each red, yellow and green pepper, chopped

200 g mushrooms, chopped

1 red chilli, chopped

400 ml (1 can) coconut milk

handful of fresh parsley

1    Cover the samp and beans with water and soak for 8 hours or overnight.

2    Drain the samp and beans, 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 and beans are soft but not mushy.

3    Toast the seeds and cardamom in a dry pan until fragrant. Grind in a pepper mill or with a mortar and pestle.

4    Heat a little oil in a separate pot and fry the onion, garlic, peppers, mushrooms and chilli over medium heat. Add the ground spices and coconut milk and simmer for 5 minutes.

5    Stir the mixture into the samp and beans and serve sprinkled with parsley.

- Hope Malau

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