300 g (11 oz) / 375 ml (1½ cups) samp
750 ml (3 cups) water
125 ml (1/2 cup) oil
1 kg (2½ lb) beef, diced
2 tomatoes, diced
500 ml (2 cups) shredded cabbage
375 ml (1½ 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 1½ 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