You will need
1 cup (250 ml) samp
4 cups (1 litre) boiling water
2 T (30 ml) Ina Paarman’s Vegetable Stock Powder
2-3 T (30-45 ml) butter
Pre-soak the samp in the boiling water for at least 1 hour or overnight. Add the Vegetable Stock Powder. Bring to the boil and cook until soft ± 1½-2 hours.
Mash with a big fork. Add the butter and mash in.
Serve with any potjiekos that has its own gravy.