Prep 48 hrs
Cook 0 mins
This recipe has been tried and tested in my kitchen from "one" of my favourite recipe books that my mom sent me from South Africa. "you super winning recipes" by Carmen Niehaus. Luckily I managed to find the samp and beans in a nearby south african shop. This dish takes a long time to prepare taking in the consideration of soaking the samp and beans, but, this could be even used to make a "potjie". I have made this with chicken and beef, but penultimately, lamb is far the best tasting.
- 500 ml samp
- 250 ml speckled sugar beans
- 1 teaspoon salt (1 tsp)
- 1 teaspoon pepper (1tsp)
- 12 1⁄2 ml oil
- 2 onions, sliced
- 1 green pepper, sliced
- 4 fresh garlic cloves, crushed
- 12 pieces mutton neck or 12 pieces lamb
- 2 tomatoes, skinned and chopped
- 6 small potatoes, peeled
- 100 g carrots
- 15 ml curry powder
- 25 ml turmeric
- 1 chicken stock cube, dissolved in
- 500 ml boiling water
- Soak the samp and beans in cold water overnight. Drain and place in a heavy based saucepan with 1 litre of water. Boil until tender and season with salt and pepper.(the samp cooking directions above).
- Heat the oil in a pan and fry the onions, green pepper and garlic until tender. Season the meat with salt and pepper. Add the meat mixture. Arrange the tomatoes, potatoes and carrots on top (I omit the carrots due to family preference). Add the curry powder and turmeric to the chicken stock and pour over the mixture. Simmer until the meat is tender. Add extra water, salt and pepper if necessary. Serves 8-10.
Living in SAfrica, it was easy for me to give this a bash, and I was so glad I did - it was wonderful! Very tasty and real "stick to the ribs" fare. I had run out of sugar beans so used dried Butter and Haricot beans instead, but I have to say Red sugar beans definitely make a better version of the dish. Simply because I had them on hand, I also added some sweet potato and some sweetcorn cut from the cob - I must say the sweetcorn added a lovely crunch ( I only added it towards the end) to the otherwise "soft" food! For personal taste reasons only, I also added some chili for extra bite. In case you're interested we often serve a much simpler version of samp & beans as a side dish at braais (barbeques) - cook samp & beans with a piece of fatty meat (just for flavour), onions and curry powder; towards the end add, to taste, a sweet, fruity chutney and a big dollop of butter; serve as a side dish with braaid meat and salads. Loved your "full meal" version though - thanks for posting!