How to Cook Samp

Samp is traditionally eaten in South African cuisine and consists of coarsely ground maize kernels. Samp and beans is one of the most popular ways to use it and makes for a warm, hearty dish. You can also cook samp with crunchy peanut butter and enjoy this tasty dish for breakfast, lunch, or dinner.

Ingredients

Traditional Samp and Beans

1 cup (170 grams) of samp
1 cup (170 grams) of dried sugar beans
1 teaspoon (5 grams) of fennel seeds
1 teaspoon (5 grams) of cumin seeds
1/2 teaspoon (2.5 grams) of coriander seeds
4 whole cardamom pods
1 tablespoon (15 ml) of vegetable oil
1 onion, chopped
4 garlic cloves, chopped
1 each red, yellow and green pepper, chopped
1.5 cups (200 g) of mushrooms, chopped
1 red chilli, chopped
1.5 cups (400 ml) of coconut milk
Handful of fresh parsley

Makes 6 servings

Samp with Peanut Butter

1 cup (170 grams) of samp
1/2 teaspoon (2.5 grams) of salt
1-2 tablespoons (15-30 grams) of creamy peanut butter
Water

Makes 4 servings

Method 1

Method 1 of 2:

Traditional Samp and Beans

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1
Soak the samp and beans in water for 8 hours. Pour 1 cup (170 grams) of samp and 1 cup (170 grams) of dried sugar beans into a large pot. Cover the samp and beans with water and let them soak overnight at room temperature.^{[1]XResearch source}
- You can usually buy samp at international markets or online. If you can't find it, use crushed white hominy as a substitute.^{[2]XResearch source}
- Soaking the samp and dried beans overnight reduces the overall cooking time.
Place a colander into your sink, then dump the samp, beans, and water into it. Let the water drain out of the bottom of the colander.^{[3]XResearch source}
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Transfer the drained samp and beans to a large stockpot. Add fresh water to the pot so that the samp and beans are completely covered.^{[4]XResearch source}
Place the stockpot on your stovetop and turn the burner to high heat. Let the mixture heat up until it reaches a rolling boil.^{[5]XResearch source}
5
Simmer the samp and beans mixture for 60-90 minutes. Once the mixture comes to a boil, turn the heat down to medium-low. Let the samp, beans, and water simmer together for at least an hour. You'll know it's done once the water is completely absorbed and the samp and beans have softened.^{[6]XResearch source}
- You want to the samp and beans to be soft but not mushy, so keep an eye on the stockpot once it reaches the 1-hour mark. You shouldn't need to cook the mixture longer than 90 minutes.
6
Toast the seeds and cardamom pods in a dry frying pan. Place a frying pan over medium-high heat and pour 1 teaspoon (5 grams) of fennel seeds, 1 teaspoon (5 grams) of cumin seeds, ½ teaspoon (2.5 grams) of coriander seeds, and 4 whole cardamom pods into it. Let them cook for several minutes until they brown slightly and become fragrant.^{[7]XResearch source}
- Stir the seed and pod mixture frequently to prevent scorching.
- Prepare the toasted spices while the samp and beans are simmering.
Remove the toasted seeds and pods from the heat. Pour them into a pepper mill or use a mortar and pestle to pound them together into a finely ground mixture.^{[8]XResearch source}
8
Fry the onion, garlic, peppers, mushrooms, and chilli over medium heat. Heat 1 tablespoon (15 ml) of vegetable oil in a skillet until it begins to shimmer. Add 1 chopped onion, 4 garlic cloves, 3 chopped bell peppers, 1.5 cups (200 grams) of chopped mushrooms, and 1 chopped red chili to the hot oil and fry them for several minutes.^{[9]XResearch source}
- Keep frying the mixture until the onion is translucent.
Transfer the freshly ground spices to the frying pan, then add 1.5 cups (400 ml) of canned coconut milk to the mixture. Stir lightly and let the mixture simmer over medium heat.^{[10]XResearch source}
10
Combine the samp and beans with the veggie mixture and serve it. Remove the vegetable mixture from the heat and dump it into the cooked pot of samp and beans. Stir the mixture thoroughly until the ingredients are fully incorporated. Then, sprinkle the dish with fresh chopped parsley, ladle it into bowls, and serve it immediately.^{[11]XResearch source}
- Refrigerate any leftovers in an airtight container and consume them within 3-4 days.

Method 2

Method 2 of 2:

Samp with Peanut Butter

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1
Soak the samp for 8 hours in a large pot of water. Pour 1 cup (170 grams) of samp into a large stockpot. Cover the samp completely with water and let it soak overnight. Then, use a colander to drain the water away and quickly rinse the samp with cool water.^{[12]XResearch source}
- Samp is pounded maize kernels. If you can't find that, use crushed white hominy instead.
- Since unsoaked samp takes a long time to cook, it's important to soak it overnight to reduce the cooking time.
2
Combine the samp with 2 cups (475 ml) of water and bring it to a boil. Pour the drained samp into a large stockpot. Add 2 cups (475 ml) of salted water and bring the mixture to a boil over high heat. Keep boiling the samp until it gets tender.^{[13]XResearch source}
- Use about 1/2 teaspoon (2.5 grams) of salt for the water.
- The samp should get tender in about 30 minutes.
Stir 1-2 tablespoons (15-30 grams) of creamy peanut butter into the mixture along with 1 tablespoon (15 ml) of water. Cover the pot with a tight-fitting lid and turn the heat down to low. Let the mixture simmer for several minutes.^{[14]XResearch source}
Stir the mixture one more time, then remove the stockpot from the heat. Replace the lid and keep the samp covered for at least 10 minutes.^{[15]XResearch source}
5
Serve the samp and peanut butter. Ladle the mixture into serving bowls. You can then serve the samp and peanut butter cold, hot, or room temperature.
- Put any leftovers in an airtight container and keep them in the fridge. Eat the samp within 3-4 days.

Community Q&A

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Question
How do I cook samp with cream?
Community Answer
You first finish cooking the samp, then add the cream on top and stir until it is dissolved. You can serve hot or cold.
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