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.