Samp, bean and beef stew

By August 15, 2015Recipes

This week we bring you a hearty and savoury family feast 우분투 리눅스 커널 소스 다운로드! Whether you know these ingredients well or you’ve never used them, this stew is an easy, tasty take on local ingredients.

What is samp?

Samp is simply dried mielie kernels that have been broken into pieces, but not finely milled like mielie-meal. Used in the Xhosa variant of Umngqusho, samp can also be served with chicken, lamb, vegetables or beef. The addition of some white wine and grated lemon rind add great flavour to this dish!

Ingredients (Serves 6-8)

  • 400 g stewing beef, cubed
  • 500 g marrow bones
  • 500 g samp and bean mixture, soaked overnight
  • 2 onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 head cabbage, shredded
  • 30 ml Worcestershire sauce
  • 30 ml soy sauce
  • 125 ml white wine
  • 1 finely grated rind of a lemon
  • 1 handful freshly chopped parsley
  • salt and freshly ground black pepper to taste
  • 1 finely grated rind of a lemon
  • 1 handful freshly chopped parsley


  1. Brown the meat and marrow bones in a little oil.
  2. Add a cupful of water to the water in which the samp and beans were soaked, then add all this to the browned beef.
  3. Cover and simmer for about an hour or until the samp, beans and meat are cooked.
  4. While it’s simmering, sauté the shredded cabbage, onions and garlic in a little oil until tender – don’t brown.
  5. Add the soy sauce, Worcestershire sauce and white wine to the sautéed vegetables.
  6. Add everything to the samp mixture 10 minutes before the end of the cooking time and gently mix through.
  7. Season with salt and freshly ground pepper to taste.
  8. Stir in the lemon rind and parsley just before serving.
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Serve hot with fresh brown or ciabatta bread.

Source: YOU Magazine 04/27/2000