Cook samp and beans separately for 5 hours. Add just a pinch of salt as you will still add spices to this dish.

Soak beans and samp in separate bowls of water, overnight.

Cut beef into bite size portions and boil with a pinch of salt for at least 45 minutes.

In a separate pot, heat the oil. While waiting for the oil to heat, chop onions, pepper and squash into small pieces. potatoes into small sizable cubes.

Add all ingredients mentioned in step number 4. Soutè until almost golden brown. Remove meat from boiling pot and add it to this pot. Do not transfer stock.

Add corriandor, cinnamon and 2 beef stock cubes and cover the pot, simmer on an avarage heat. Stir occasionally.

Once meat is completely tender, add veggies cut into chunks and simmer until veggies are cooked.

Mix your samp and beans together, add 2 beef stock cubes and continue to boil for at least 20 minutes. Water shoulder be just below samp at this point hence we need to have gravy in the samp.

Add beef mixture into the samp and stir until all well combined.