Samp and beans

Samp and beans
Samp and beans are a traditional dish of the Nguni people of South Africa. A perfect side-dish and welcome new face to a braai, instead of the usual ´pap and sous´ or potato salad. It’s normally served as a side dish or a main course.

Serves 6 – 8

500 g packet samp and beans
Spur Seasoning Salt to taste
1.5 litres (6 cups) water for cooking
30 ml (2 Tbsp) cooking oil
1 medium onion, coarsely chopped
2 cloves garlic, crushed (optional)
10 ml (2 tsp) medium curry powder
2 medium tomatoes, chopped
100 ml Spur Peri-Peri Sauce
80 ml (⅓ cup) Spur BBQ Sauce
200 ml (¾ cup) water or vegetable stock
2 medium potatoes, peeled and cut into small cubes
50 g butter (optional)

1. Rinse the samp and beans and soak overnight in water.
2. Drain the water after soaking and place the samp and bean mixture with Spur Seasoning Salt in a large, heavy-based saucepan. Add 1.5 litres of water and allow to simmer slowly, allowing most of the water to evaporate. Add more water, if necessary. Cook until the samp and beans are soft, but still firm (takes about 45 minutes). Drain and set aside.
3. Heat oil in a second large, heavy-based saucepan and sauté onion until soft. Add garlic and curry powder. Fry for about 2 minutes. Add tomatoes, Spur Peri-Peri Sauce, Spur BBQ Sauce, water and potatoes. Allow to simmer for about 15 minutes, or until potatoes are slightly soft.
4. Add tomato mixture to the cooked samp and beans. Slowly cook mixture until the potatoes, samp and beans are soft. Stir in the butter and season with more Spur Seasoning Salt, if preferred. Serve warm.

Variation
Add black eyed peas (rinsed and soaked overnight) or even corn kernels.