Directions
Umqusho, 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 , 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!
Discover ground-breaking new supplements! SHOP & SAVE
