Samp and Beans
Samp and beans is a traditional South African dish, and was a favorite of Nelson Mandela.
This recipe is courtesy of Stephen O'Keefe.
Prep time: 8 Hours, 20 Minutes
Cook time: 1 Hour, 10 Minutes
Yield: Serves 6
- 500 ml (2 c) samp and beans
- 5 ml (1 t) fennel seeds
- 5 ml (1 t) cumin seeds
- 2 ml (1Ž2 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
- Cover the samp and beans with water and soak for 8 hours or overnight.
- Drain the samp and beans, transfer to a pot and cover with water. Bring to the boil then simmer for 60-90 minutes over medium-low heat until the water has been absorbed and the samp and beans are soft but not mushy.
- Toast the seeds and cardamom in a dry pan until fragrant. Grind in a pepper mill or with a mortar and pestle.
- 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.
- Stir the mixture into the samp and beans and serve sprinkled with parsley.