← Nouns Cooking · West & East African

Ingredients

• 250 g Samp (dried broken maize kernels)
• 200 g Sugar beans (dried speckled beans)
• 2 tbsp Vegetable oil
• 1 Onion, diced
• 2 cloves Garlic, minced
• 1 large potato, peeled and diced
• 1 large carrot, diced
• 1 tsp salt, or to taste
• ½ tsp Black pepper
• 30 g Butter (optional)

Method

1. Rinse the samp and beans, put them in a large bowl, cover with plenty of water and soak overnight. Drain and rinse.
2. Put the samp and beans in a large heavy pot with 2 litres of fresh water. Bring to the boil, then simmer, partly covered, for 2 hours, stirring now and then and topping up with boiling water so they stay covered.
3. When the samp is soft and the beans are breaking up, heat the oil in a frying pan over medium heat and fry the onion for 6–8 min until golden. Add the garlic for 1 minute.
4. Add the fried onion, potato and carrot to the pot and simmer for 20–25 min more, until the vegetables are tender and most of the liquid has been absorbed.
5. Season with salt and pepper and stir hard, mashing some of the beans and potato so it turns thick and creamy. Stir in the butter, if using, and serve on its own or with a stew.

Tips

• Butter makes it richer but no longer vegan or dairy-free.
• A pressure cooker cuts the cooking to about 45 min.

Sources

Written in our own words after cross-checking these recipes:

Woolworths TASTE Food & Home