Samp and Beans — Print Recipe — The Culinary Codex

A hearty traditional Xhosa dish of dried corn kernels (samp) slow-cooked with sugar beans until tender and creamy, a beloved South African comfort food with deep cultural roots.

Ingredients

2 cups samp (dried corn kernels)
1 cup sugar beans, soaked overnight
1 large onion, diced
2 tbsp butter
1 tsp salt
1/2 tsp black pepper
6 cups water

Instructions

1 Soak the samp and sugar beans separately overnight in cold water, then drain and rinse both thoroughly the next morning.
2 Combine the samp and beans in a large pot with fresh water, bring to a boil, then reduce heat and simmer covered for about 2.5 hours until both are tender.
3 In a separate pan, saute the diced onion in butter until golden brown, then add to the cooked samp and beans.
4 Season with salt and pepper, stir well, and continue cooking for another 15 minutes until the mixture is creamy and the flavors have melded together.

Did You Know?

Samp and beans is considered Nelson Mandela's favorite dish, and he reportedly enjoyed it regularly during his 27 years of imprisonment on Robben Island.