Samp with Fresh Corn

Many people scorn traditional samp as ‘poor man’s food’, but if prepared properly, it is an excellent starch accompaniment instead of rice.


  • 1 cup (250 ml) samp
  • 4 cups (1 litre) boiling water
  • 2 T (30 ml) Ina Paarman’s Vegetable Stock Powder
  • 2 mealies, sliced off the kernel
  • 2 - 3 T (30 - 45 ml) butter
  • Ina Paarman’s Vegetable Spice
  • nutmeg

Boil the samp in the water and Vegetable Stock for 45 minutes to 1 hour. Leave to stand. 30 minutes before needed, bring to the boil again. Add the corn kernels and simmer gently.

Add the butter and mash in. Season to taste with Vegetable Spice. Add a final grating of nutmeg.


Tip from Leonie Grobler

Microwave for 20 minutes in a 700 w. oven instead of cooking on top of the stove.

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