Creamy samp and sugar beans. A proud Xhosa dish and one of the best-value meals there is.
Ingredients
- 500 g samp
- 250 g sugar beans
- 1 onion, chopped
- 2 potatoes, cubed (optional)
- 1 stock cube
- 2 tbsp oil or butter
- to taste salt
- 3 litre water
Tip: search from the finder to see which of these you already have. Missing items link to Checkers Sixty60.
Method
- Soak the samp and beans together overnight.
- Drain, cover with fresh water and boil, then simmer for 2 to 3 hours, topping up the water.
- Fry the onion in oil and add it with the potatoes and stock cube for the last 30 minutes.
- Mash a little to make it creamy, season and serve on its own or with stew.
Cheaper swaps & tips
- A pressure cooker cuts the cooking time to about 50 minutes.