Dried corn kernels and beans slow-cooked together until tender and creamy, seasoned with salt and sometimes groundnut powder.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: groundnut powder
Accompaniments: vegetable relish
Instructions
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1
Soak samp and beans separately in water overnight, or for at least eight hours.
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2
Drain and place samp in a large pot with fresh water. Bring to a boil and cook for one hour.
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3
Add soaked beans to the pot with the samp and continue boiling for another hour.
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4
Reduce heat to low, add salt, and simmer for thirty more minutes until both are very tender and creamy.
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5
If using, stir in groundnut powder and diced onion during the last ten minutes of cooking.
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6
The dish is ready when the corn and beans are soft enough to mash between your fingers.
Did You Know?
Samp and beans is one of the few dishes shared across nearly all of southern Africa, from Zambia to South Africa, each country adding their own twist.
Chef's Notes
Equipment Tips
- large pot
- wooden spoon
- colander
Garnishing
groundnut powder
Accompaniments
vegetable relish
The Story Behind Samp and Beans
Samp and beans represents one of the oldest combined grain-and-legume dishes in southern African cuisine. The technique of soaking and slow-cooking dried corn with beans was developed to create a complete protein source from plant ingredients. In Zambia, this dish sustained farming communities through the dry season when fresh vegetables were scarce. The addition of groundnut powder is a distinctly Zambian touch that enriches the dish with extra protein and flavor.
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