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 (½ 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.
country : Swaziland
course : main course
source : Cooking from Cape to Cairo : A Taste of Africa / Dorah Sitole and True Love Magazine