Publications
- 500g - samp and beans OR 500ml (2c) samp and 250ml (1c) red beans
- 15 - turmeric
- - salt and freshly ground pepper
- - oil
- 2 - onions, sliced into rings
- 2 - green peppers, diced
- 500-750g - stewing beef OR stewing pork
- - salt and pepper
- 50ml - roasted or biryani masala OR mild curry powder
- 1 - sachet tomato paste
- 500ml - vegetable stock
- 6 - baby potatoes
- 100g - carrots, cut into pieces
- - parsley for sprinkling (optional)
- - TO SERVE
- - marrow bones (optional)
1. Soak the samp and beans in hot water for 1 hour to overnight. Drain and put in a large pot. Pour enough water over to cover. Add the turmeric and bring to the boil, then simmer until soft – add water as necessary. Cook until all the water has been absorbed, then season with salt and pepper.
2. Heat a little oil in a pot and fry the onion and green pepper until soft. Season the meat with salt and pepper and fry in batches in the pot until browned.
3. Sprinkle the masala or curry powder over and mix. Mix the tomato paste with the veggie stock and add to the meat bit by bit. Simmer until the meat is tender.
4. Add the vegetables and simmer until soft but still firm. Add the rest of the veggie stock and simmer until everything is cooked and flavoursome. Season with more salt and pepper as needed. Sprinkle the parsley over (if using).
5. To serve Put the marrow bones on a baking sheet, sprinkle salt over and bake in the oven until the marrow has melted. Serve with the stew.
