- 3 cups samp (white corn)
- 1 l hot water, plus additional 2–3 litres while cooking
- salt, to taste
- ½ cup crushed raw peanuts
1. Wash the beans and samp, separately, then soak for 15 minutes. Skim off any debris that floats to the top. Boil the samp in 1 litre water, adding additional water as needed, until the samp is cooked (about 21/2 hours). Taste frequently to ensure it is cooked. Once soft, it is ready.
2. Add salt to taste (I use 1/2 teaspoon of salt).
3. At the same time, boil the beans in 2 cups boiling water until soft.
4. Season the beans with a pinch of salt, then set aside.
5. Once the samp is cooked and the water has been absorbed, add the beans and crushed nuts and stir until combined. Adding the groundnuts should help the samp and peas bind together.
6. Reduce the heat and simmer over a very low heat for 30 minutes.
7. Serve with beef stew with thin gravy.
Cook’s note: Soak the samp in hot water the night before you cook it. This helps it cook faster. In Vatsonga culture, we use a wooden mortar to cushion the nuts and sift them to get a finer powder. Since things have changed, a food processor can be used to grind the raw nuts into a fine powder. There is also a simpler version of tihove, which can be made using samp and crushed peanuts, but many people add traditional beans for flavour.
Photograph: Jan Ras
Production: Bianca Strydom
Food Assistant: Gail Damon