Green samp

Green samp

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  • 4
  • Easy
  • Meat-free
  • 10 minutes, plus overnight soaking time
  • 1½–2 hours

This is one of my favourite ways to enjoy samp and also use up the greens in my garden – plus it’s such a brilliant, eye-catching colour and a new way to enjoy foods we’ve always known.


  • 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

Cooking Instructions

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.

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Photographs: Jan ras

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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