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African

Samp

Dried crushed white maize kernels soaked overnight and simmered slowly until they burst and turn creamy, finished with softened onion and a knob of butter. A staple of South African home cooking, eaten on its own or alongside stew.

MainsSidesUnder 400 kcalUnder 20g carbs
135 min10 prep · 125 cookEasy102 kcalper serving
Samp

Instructions

  1. Tip 100 g of samp into a bowl and rinse under cold running water, rubbing the kernels between your fingers, until the water runs clear and free of starchy dust. Cover with plenty of cold water so the kernels sit under 5 cm of liquid and leave to soak overnight, at least 8 hours.
  2. Drain the soaked samp and discard the soaking water. Put the kernels in a heavy-based saucepan with 700 ml of fresh cold water and bring to the boil over high heat, skimming off any foam that rises to the surface.
  3. Lower the heat to the barest simmer, set the lid ajar and cook for 1 hour 45 minutes to 2 hours, stirring every 20 minutes so the samp does not catch on the base and topping up with a splash of hot water whenever the kernels are no longer just covered. The samp is ready when the kernels have split open, are tender right through with no chalky centre, and the liquid has thickened around them.

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Per serving

102kcal
1gprotein
4gcarbs
10gfat
1gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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