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Prep Time: 2880 Minutes Cook Time: 0 Minutes |
Ready In: 2880 Minutes Servings: 10 |
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This recipe has been tried and tested in my kitchen from one of my favourite recipe books that my mom sent me from South Africa. you super winning recipes by Carmen Niehaus. Luckily I managed to find the samp and beans in a nearby south african shop. This dish takes a long time to prepare taking in the consideration of soaking the samp and beans, but, this could be even used to make a potjie . I have made this with chicken and beef, but penultimately, lamb is far the best tasting. Ingredients:
500 ml samp |
250 ml speckled sugar beans |
1 teaspoon salt (1 tsp) |
1 teaspoon pepper (1tsp) |
12 1/2 ml oil |
2 onions, sliced |
1 green pepper, sliced |
4 fresh garlic cloves, crushed |
12 pieces mutton neck or 12 pieces lamb |
2 tomatoes, skinned and chopped |
6 small potatoes, peeled |
100 g carrots |
15 ml curry powder |
25 ml turmeric |
1 chicken stock cube, dissolved in |
500 ml boiling water |
Directions:
1. Soak the samp and beans in cold water overnight. Drain and place in a heavy based saucepan with 1 litre of water. Boil until tender and season with salt and pepper.(the samp cooking directions above).
2. Heat the oil in a pan and fry the onions, green pepper and garlic until tender. Season the meat with salt and pepper. Add the meat mixture. Arrange the tomatoes, potatoes and carrots on top (I omit the carrots due to family preference). Add the curry powder and turmeric to the chicken stock and pour over the mixture. Simmer until the meat is tender. Add extra water, salt and pepper if necessary. Serves 8-10.
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