Easy recipes for any cook: from cheat's meals to cooking from scratch

Doughnut recipes

Easy drop doughnuts

10 minutes

Lamb recipes

Curried lamb mince with amagwinya

20 minutes

Stir-fry recipes

Beef-and-vegetable stir-fry

20 minutes

Ramadan and

Sweet vermicelli dessert with toasted almonds

10 minutes

Chicken recipes

Pofdas with butter chicken filling

20 minutes

Potato recipes

Patata waras / Batata vada

15 minutes

Prawns and

Creamy prawn halfmoons

15 minutes

Afternoon tea

Date-and-coconut bars

10 minutes

Afternoon tea

Quick-and-easy air-fryer baklava

10 minutes

Afternoon tea

3-ingredient Victoria sponge sandwich

Asian recipes

Chicken lettuce wraps

15 minutes

Beans recipes

Green samp with veggies

2½ hours

Green samp with veggies

Serves 8

Difficulty Easy

Prep Time 10 minutes, plus overnight soaking time

Cooking Time 2½ hours

Ingredients

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

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.

Find more South African recipes here

Videographer: Romy Wilson
Photographer: Jan Ras

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Patata waras / Batata vada

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Green samp with veggies

Green samp with veggies

Ingredients

Method