Home
Recipes
canola oil

Crispy five-spiced duck pancakes

Asian recipes

Crispy five-spiced duck pancakes

20 minutes

Salmon with wilted lettuce and pea salad and minted creme fraiche

Salmon with wilted lettuce and pea salad and minted creme fraiche

5 - 10 minutes

Boerewors stew

Sausage recipes

Boerewors stew

15 minutes

Roast spicy chicken sandwich

Leftovers recipes

Roast spicy chicken sandwich

25–35 minutes

Nasi Goreng

Nasi Goreng

15 minutes

Plum custard puddings

Fruity dessert

Plum custard puddings

25 minutes

Duck spring rolls

Duck recipes

Duck spring rolls

2 hours, plus 30 minutes if necessary

Toad in the hole

Bread recipes

Toad in the hole

15 minutes

Tenderstem® broccoli mops with Gorgonzola-and-pecorino sauce

Broccoli recipes

Tenderstem® broccoli mops with Gorgonzola-and-pecorino sauce

15 minutes

Umleqwa with lentils

Canned food

Umleqwa with lentils

30 minutes

Lucky bean soup with dombolo

Beans recipes

Lucky bean soup with dombolo

40 minutes

Bonnie’s tomatoey pilchards with samp

Canned food

Bonnie’s tomatoey pilchards with samp

1½ hours

Load more

Bonnie’s tomatoey pilchards with samp

By Khanya Mzongwana

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus overnight soaking time

Cooking Time 1½ hours

Ingredients

380 g samp, rinsed and soaked overnight
190 g speckled beans, rinsed and soaked overnight
1 cup chicken stock
2 potatoes, peeled and diced
4 T canola oil
1 onion, roughly chopped
1 T mild curry powder
1 T paprika
1 x 400 g can pilchards in tomato sauce
sea salt and freshly ground black pepper, to taste

Method

1. Place the samp and beans into a saucepan and add chicken stock. Simmer for 11/2 hours, then add potatoes and simmer for a further 15 minutes or until the potatoes are cooked through.

2. Heat the oil in a pan and add the onion. Fry until soft, then add the curry powder and paprika. Add the pilchards and fry for a further 5 minutes. Serve alongside the samp and beans.

Find more beans recipes here