Samp and Beans are made from crushed dry maize/corn kernels (a.k.a. samp) and slowly cooked sugar beans. The aroma that fills a kitchen as it’s cooking brings home cherished childhood memories for many South Africans. It was one of former President Nelson Mandela’s favourite meals.
Samp and Beans were traditionally eaten in South Africa by Zulu and Xhosa people (who call it isistambu and umngqusho, respectively).
Today it’s become so popular (and makes a great comfort food!) that it’s now pre-packed and mixed for easier preparation.
It can be served as a starter, side dish or main meal. Some keep it simple and others love to mix in chillies or curry. You can add more flavour with meat (like lamb) and gravy.
South Africans around the world love the meal for the memories it brings them of ‘home’. Apparently it’s known as ‘hominy’ in the USA, ‘makande’ in Tanzania and of course in Afrikaans it’s called ‘Stamp en Boone’!
- 4 cups cooked samp and bean mix
- 15ml sunflower oil
- 1 onion, finely chopped
- 1 green pepper chopped
- 1 red pepper chopped
- 3 fat garlic cloves chopped
- 1 tsp red chilli flakes
- 1 tbles curry powder
- Salt to taste
- 1 410gr can chopped tomatoes
- 3 cups finely chopped spinach
- ½ cup water
- Fresh coriander chopped
- Soak the samp and beans overnight in lots of water.
- Drain the samp and bean mix after soaking overnight and place in a large pot covered with clean water and simmer slowly until nearly soft. tender and all the water has been absorbed.
- Lightly fry the onion until soft and translucent.
- Add the garlic, rainbow peppers, curry powder and chilli flakes together in a little oil.
- Add the tomato and simmer on medium heat for approx 20 mins.
- Add the water and let it simmer again till thick and saucy.
- Stir the samp and bean mix and the spinach through the tomato mixture and heat through for approx 5 - 10 mins.
- Garnish with the chopped coriander.