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.
- Traditional South African Recipes
Serving Suggestion:- Tastes delicious with Offal/Tripe