Samp & Beans

2 c Stampmielies (Samp)

1 can tomato paste

1 can ( 541 ml) “Unico” Bean Medley
( mixed beans and peas) or mixed dried beans

1 cup Broth

1 packet Bacon Cut into little pieces

1 chopped tomato

1 Onion chopped

Herbs and spices to taste

~ 500 g Pork cubed (Optional)

Black Pepper to taste

1 T Chutney

45g Knorr Brown onion soup powder

  • Cover Stampmielies with enough water.
  • If using dried beans also soak overnight in enough water.
  • Rinse Stampmielies and drain beans
  • Cook Stampmielies for about 10 minutes in pressure cooker
  • Fry bacon until cooked and drain.
  • Fry onion in bacon drippings until cooked and drain
  • Fry Meat in drippings until cooked.
  • Add bacon, onion, beans, Samp, Broth, tomato paste, tomato, Herbs and spices, and mix well
  • Simmer until flavors blend and liquid is reduced or to taste adding liquid or thickening if necessary.
  • Serve hot


Umngqusho (Mngqusho) is a favorite traditional dish of the Xhosa people in South Africa made of samp and cowpeas. Samp (or stampmielies, stamp) is very similar to American hominy or posole: both are de-hulled dried corn (maize). In the case of samp, however, the corn kernels are crushed or broken into pieces which are easier to cook and eat. If you cannot find samp, buy dry hominy and use a rolling pin or a mortar and pestle to crush or break the kernels, being careful not to grind them into flour. Cowpeas are a variety of the American black-eyed pea (use whichever is obtainable). In South Africa, dried samp and beans are sold already mixed and ready to use.” Congo Cookbook



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