Samp and Beans

I have decided it is time to start exploring South African foods. So tonight I am making Samp and Bean Bobotie. Samp and bean the English name for Umngqusho, in Xhosa or stampmielies in Afrikaans. (And no--I did not misspell any of that!) Samp is dried corn kernels that have been stamped and chopped until broken, but not fine. The coating around the kernel loosens and is removed during the pounding and stamping process. It is combined with a dried bean, hence the name samp and beans. In an interesting twist of cultures, the name samp actually is Native American in origin, coming from the Narragansett word nasaump. New Englanders in colonial times referred to cornmeal mush as samp and it carried over to England and then down to Africa.  Samp and beans can be prepared in many ways. It is usually cooked with potatoes and onions and served as a side dish with goat. I will try that next time. Or maybe with a nice salad rather than goat!


You begin by soaking the samp in water, just like any dried bean, Then cook until tender,  This takes at least 2 1/2 hours.




After the samp is cooked, I started making the Bobotie. It is basically a meat and curry sauce. Onion and minced meat is browned before adding the spices. Tomato sauce, raisins, and chutney are added.


It is really starting to smell good!  Bruce just walked in from work and commented on how good it smells.

The samp is layered in a casserole dish. Half the cheese is next, followed by the mince mixture. Top it off with the remaining cheese. The last step is to pour a mixture of egg and milk over the whole thing.

Bake for 30-40 minutes and you have....

I served it with a cucumber salad and yellow plums. Hot fruit chutney on the side.

Dinner is served!

 We actually really liked it. Bruce said it reminded him of Shepherd's Pie.  

Here is the recipe in case anyone wants to try to recreate it. You could probably swap out the samp for a can of hominey and a can of pinto beans.

Samp and Bean Bobotie

500 ml samp and beans, uncooked
60 ml butter
80 ml milk
250 ml cheddar cheese, grated
500 ml lean mince
1 small onion, chopped
5 ml curry powder
2 ml cumin
100 ml tomato sauce
100 ml chutney
pinch of nutmeg
salt and pepper to taste
100 ml raisins
2 eggs
250 ml milk

Rinse samp and beans with water. Put in saucepan with 750 ml water and bring to a boil. Cook for 5 minutes. Turn off heat, cover and soak for at least one hour. Rinse, drain and cover with fresh water. Simmer for 1 1/2 hours or until soft. Drain. Add butter and milk and mash lightly. Place in a casserole dish. Top with half the cheese. Fry the mince with onion. Add spices to cook. Add tomato sauce and chutney. Spoon meat mixture over samp. Cover with remaining cheese. Beat eggs with milk and pour over. Bake for 30-45 minutes at 350 degrees or until the egg is set.

Hope you enjoyed this culinary masterpiece from South Africa. Maybe something more wild next time!