Many people scorn traditional samp as ‘poor man’s food’, but if prepared properly, it is one of the best accompaniments to potjies. The quick cooking variety makes preparation less time consuming, but we did it the old fashioned way. Instead of samp, polenta or pap will be equally delicious.


  • 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.

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