African Peanut Samp and Beans (Stampmielies)

Samp is a "degermed" product of maize - the husk and germ have been removed.

Samp and beans is a daily staple for millions of Southern Africans. The addition of peanuts adds a delicious flavour.

Serving Suggestion:- Tastes delicious with Offal/Tripe

African Peanut Samp and Beans (Stampmielies)

Ingredients

200 ml dried kidney beans

250 ml samp, rinsed

10 ml salt and fresh black pepper

30 ml butter

100 g salted peanuts, roughly crushed

3-4 corn on the cob or

400 g can whole kernel corn

Method

Soak the beans and samp in plenty of cold water for about 8 hours. Drain. Bring 1.2 litres of water to the boil in a medium saucepan. Add the samp and beans, cover, and simmer for about 1 1/2 hours until very tender. Season with salt and pepper, add butter and peanuts, and cook ucovered until the mixture thickens. If using fresh corn, roast over medium coals for 15 to 20 minutes until lightly charred and tender. Slice from cob and stir into the samp and beans.