Meat-free Archives

Beans recipes

Roast grape and whipped feta salad

10 minutes

Pepper recipes

Seven colours creamed spinach stuffed butternut

50 minutes

Brinjal recipes

Grilled baby cabbage with furikake

35 minutes

South African

Green samp

1½–2 hours

Green samp

Serves 4

Difficulty Easy

Prep Time 10 minutes, plus overnight soaking time

Cooking Time 1½–2 hours

Ingredients

400 g dried samp and beans, rinsed and soaked overnight
2 L vegetable stock
8 T olive oil
1 medium onion, roughly chopped
1 stick celery, roughly chopped
sea salt and freshly ground pepper, to taste
200 g baby spinach
20 g Italian parsley
1 large onion, thinkly sliced

Method

1. Place the samp and the vegetable stock in a saucepan and bring to the boil. Cook for 1½–2 hours or until cooked through.

2. Heat a pan and add 4 T oil. Gently fry the onion, celery and garlic. Stir in the seasoning and fry until the onions are translucent. Pour the onion mixture into 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 set aside until ready to serve.

4. Heat the remaining olive oil in a pan. Add the large onion and fry over medium heat, stirring occasionally. Cook for 10 minutes, or until brown and caramelised. Season and spoon onto the green samp.

5. Serve immediately.

Browse more South African recipe here

Photographs: Jan ras

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Green samp

Green samp

Ingredients

Method