Recipe by Zamo Makhatini

by Kyla Van Heerden


  • 2 cups samp
  • 1- 11/12 kidney beans
  • 2 bay leaves
  • 1 beef stock cube
  • 4 tablespoons cooking oil
  • 1 onion, chopped
  • 1 tablespoon crushed garlic and ginger
  • 1 teaspoon curry powder
  • salt and pepper to taste


  1. Soak the samp and beans in water overnight.
  2. When ready to cook, put the samp and bay leaves in a pot, boil for an hour, and then add the stock cube.
  3. Continue to cook on low heat, ensuring the water does not get absorbed completely, and add more water if necessary.
  4. Simmer until the samp is soft and most of the water is absorbed. Set aside.
  5. Heat the oil and fry the onions until soft.
  6. Add the garlic and ginger and cook for a minute while stirring.
  7. Add the curry powder and cook for another 2 minutes.
  8. Add the onion mix to the samp and beans and combine. Let it cook for another 5-10 minutes. Add salt to taste.

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