Gidday Peter.
I have been given a quantity of samp mielies and was quite excited till I realised that I dont know how to cook the stuff. Can you help?
Just a quick note re Escort pork sausages. I personally loved them when I lived in P.E. I wish that we could get them in Australia.
Regards
Glenn.

Hello Glenn, I agree with you, I love samp!
This is said to be Nelson Mandelas fav recipe, give it a try:
Umngqusho (Samp and Beans)

1 kg samp and bean mix, rinsed and soaked overnight
salt

Onion Mixture
2 onions, sliced
2 cloves garlic, crushed (optional)
2 ml whole cloves
5 ml allspice
oil
2 ml nutmeg
black pepper
50 ml butter (optional)

Pour off the water after soaking and place the samp and bean mix in a large saucepan. Cover with water and simmer slowly until the samp and beans are nearly soft and most of the water has evaporated. (Add extra water if necessary.) Season well with salt. In the meantime sauté the onion and garlic in a little oil until soft. Add the cloves and allspice. Add the onion mixture and continue to simmer until the samp mix is completely soft.
Season with nutmeg and black pepper and extra salt to taste if necessary. Stir in the butter. Serve hot with meat and gravy if desired. Serves 10-12.

Thanks for the recipe Peter.I tried it in my potjie at a braai we had on the weekend just before the Boks clashed with the All Blacks. 10 out of 10 for the samp, but sadly 1 out of 10 for the rugby result.

Well, you can safely make and enjoy another potjie this weekend, the Boks are gonna WIN!!!

thanks for the information on cooking samp.I would like to add some beef to the mixture.

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Replying to:

Hello Glenn, I agree with you, I love samp!
This is said to be Nelson Mandelas fav recipe, give it a try:
Umngqusho (Samp and Beans)

1 kg samp and bean mix, rinsed and soaked overnight
salt

Onion Mixture
2 onions, sliced
2 cloves garlic, crushed (optional)
2 ml whole cloves
5 ml allspice
oil
2 ml nutmeg
black pepper
50 ml butter (optional)

Pour off the water after soaking and place the samp and bean mix in a large saucepan. Cover with water and simmer slowly until the samp and beans are nearly soft and most of the water has evaporated. (Add extra water if necessary.) Season well with salt. In the meantime sauté the onion and garlic in a little oil until soft. Add the cloves and allspice. Add the onion mixture and continue to simmer until the samp mix is completely soft.
Season with nutmeg and black pepper and extra salt to taste if necessary. Stir in the butter. Serve hot with meat and gravy if desired. Serves 10-12.