Rinse the samp and pour it in a pot and add those warm water to boil until it's soft.

If it's still hard add water again and once it's soft and tender the pour that margarine and season it with Aromat and dried parsley.

Stir and mix well and pour that cremora to make it creamy

Once it is creamy and soft then let it cook on lower heat and can be served as well.

I serve mine with salads and beef stew