200 g (7 oz) / 250 ml (1 cup) samp

200 g (7 oz) / 250 ml (1 cup) dry butter beans


150 g (5 oz) / 250 ml (1 cup) unsalted peanuts

3 chicken stock cubes

salt to taste

pepper to taste

125 ml ( cup) skim milk powder

75 g (3 oz) / 75 ml (5 T) butter / margarine


Cover the samp and beans with water and soak overnight. Drain.

Place the samp, beans and nuts in a large saucepan and cover with water. Crumble the chicken stock cubes and add to the saucepan. Let it boil and then simmer for 3 hours, adding more water if the samp becomes dry.

Season with salt and pepper. Add the milk powder and butter / margarine. Toss together or mash with a wooden spoon.


Serves 4.


country : Swaziland

course : main course


source : Cooking from Cape to Cairo : A Taste of Africa / Dorah Sitole and True Love Magazine