Green samp with veggies
8
Easy
10 minutes, plus overnight soaking time 
2½ hours“For every dish that’s ever existed, I think I’ve made a green version of it, so I thought why not give umngqusho the emerald treatment?” Khanya adds peas for that pop of colour in one of her favourite ways to enjoy samp as well as use up greens in her garden or the ones gathering in the back of the fridge.
Ingredients
Method
- 400 g dried samp, rinsed and soaked overnight
- 200 g white kidney beans, rinsed and soaked overnight
- 2 L vegetable stock
- 8 T olive oil
- 1 medium onion, roughly chopped
- 1 stick celery, roughly chopped
- 4 cloves garlic, finely chopped
- sea salt and freshly ground black pepper, to taste
- 200 g baby spinach
- 20 g Italian parsley
- 100 g mangetout
- 100 g frozen petit-pois
- 100 g green beans, trimmed
Method
Ingredients
1. Place the samp, beans and stock in a saucepan and bring to the boil. Cook for 1½–2 hours or until cooked through.
2. Heat 4 T oil a pan. Add the onion, celery and garlic, season and fry until the onion is translucent. Add the onion mixture to the cooked samp and stir until combined.
3. Place the baby spinach and parsley in a blender with ½ cup water and blend until smooth. Stir into the samp and beans and set aside until ready to serve.
4. Add the mangetout, peas and green beans and simmer for a further 5 minutes. Serve immediately.
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Videographer: Romy Wilson
Photographer: Jan Ras
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