300 g (11 oz) / 375 ml (1 cups) samp

750 ml (3 cups) water

125 ml (1/2 cup) oil

1 kg (2 lb) beef, diced

2 tomatoes, diced

500 ml (2 cups) shredded cabbage

375 ml (1 cups) crushed peanuts

salt to taste

pepper to taste


Soak the samp overnight in cold water. Drain and cover with fresh water. Cook for about 1 hours until soft.

In another pot, heat the oil and brown the beef. Add the tomatoes, cabbage and crushed peanuts. Season with salt and pepper. Stew for 15 minutes. Mix the stew with the samp. Serve with spinach porridge.


Serves 6 - 8.


country : Swaziland

course : meat dish


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