Samp
Traditionally, samp is made by pounding and stamping the corn kernel's outer layer, creating a fun and hands-on process. The whole, unhusked kernels are slow-cooked to become tender, and this hearty dish is called "stampmielies" in Afrikaans. It's a beloved staple across parts of Southern and Eastern Africa.Samp has a chewy texture and nutty flavor, and is versatile.
Where I'm married we call it "muthokoi" often paired with beans.
—other cooking options include, adding to stews, mixed with coconut milk, or even enjoyed as a sweet treat.
It is energy-packed and a wonderful way to start your day!
#sustainablenutrition #humblemeals #indegenousdishes #comfortfood
Samp
Traditionally, samp is made by pounding and stamping the corn kernel's outer layer, creating a fun and hands-on process. The whole, unhusked kernels are slow-cooked to become tender, and this hearty dish is called "stampmielies" in Afrikaans. It's a beloved staple across parts of Southern and Eastern Africa.Samp has a chewy texture and nutty flavor, and is versatile.
Where I'm married we call it "muthokoi" often paired with beans.
—other cooking options include, adding to stews, mixed with coconut milk, or even enjoyed as a sweet treat.
It is energy-packed and a wonderful way to start your day!
#sustainablenutrition #humblemeals #indegenousdishes #comfortfood
Open in Cookpad AppSteps
- 1
Wash the maize to remove any visible dirt and drain.
- 2
Soak the samp overnight in enough water to cover it. Let it rest and soften while you sleep.
- 3
Drain the soaking water and rinse the samp. Boil for about 1 hour and 15 minutes, until tender and puffed up. Stir halfway and top up with hot water if needed.
- 4
In a large pot over medium heat, add oil. Toss in the onions and let them cook, stirring frequently till translucent.
- 5
Add the cooked samp to the onions. Stir-fry for about 5 minutes until everything mixes well. Let it cook for another 10 minutes, stirring often. Add salt to taste.
- 6
Here is a samp recipe with beans.
- 7
Serve warm.
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