eat this hearty homemade meal as though it was the actual sustenance of immortality. It will forever remind me of my. Ko
Samp and Beans with Beef Stew SERVES 4
SAMP AND BEANS
BEEF STEW
500ml dried samp
1kg beef shin, chopped into chunks
250ml dried speckled beans
30ml cake flour
1 beef stock cube
salt and pepper to taste
30ml butter
30ml cooking oil 2 carrots, peeled and diced 1 onion, chopped 15ml mixed dried herbs 15ml garlic and ginger paste 30ml tomato paste 625ml beef stock (1 stock cube dissolved in 625ml water)
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his was one of the most delicious meals that my late grandmother used to make for us as a family. She did it with so much love and care, and she always enjoyed telling me that she prepared it because she knew it was my favourite. My face would light up. I also remember that sometimes there wouldn’t be enough meat, in which case I didn’t get a piece because the meat was always distributed in a certain order of hierarchy (grandpa, grandma, Katlego) and traditionally children were always last on the list. Luckily that’s changed now – I always get the first piece of meat. Despite this, I would eat this hearty homemade meal as though it was the actual sustenance of immortality. It will forever remind me of my Koko (grandmother).
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Place the samp and beans into a bowl, then cover with cold water and leave to soak overnight – if rushed for time, soak for a minimum of 4 hours. Rinse the samp and beans with clean running water, then transfer to a large saucepan and cover with cold water. Bring to the boil, then reduce the heat and leave to simmer for 3 hours or until the samp is tender (you may need to top up the water a few times during cooking). Stir in the stock cube and butter, then serve the samp topped with the beef stew. While the samp and beans are simmering, prepare the stew. Add the beef, flour, salt and pepper to a bowl and toss well to coat the meat. Heat the oil in a large saucepan, then add the beef and brown on all sides. Add the carrots, onion and herbs, cover with a lid and leave to cook until the vegetables begin to soften. Add the garlic and ginger paste, tomato paste and stock, stir well, then cover again before simmering gently for 2 hours or until the meat is tender. Season with salt and pepper to taste before serving. Recipe courtesy of Zola Nene
