Flavourful samp with meat, beans

SAMP (manhuchu) is a beloved local dish, but it takes some know-how to make it truly delicious.

Some enjoy it with sour milk. At the same time, others love it with meat or beans.

This week, we have a versatile recipe that lets you incorporate both, or choose your favourite.

Feel free to mix the ingredients together for a hearty stew or keep them separate for a layered flavour experience.

Ingredients

One kilogramme samp;

Cooked sugar beans;

Beef mince (or fine granules of soya mince);

One medium onion, chopped;

Two tomatoes, grated;

Two cloves garlic, crushed;

Cooking oil;

Salt to taste

Instructions

Soak the samp overnight or for at least eight hours. Rinse it thoroughly and boil it until tender.

Set aside.

Cook the beef/soya mince: Heat oil in a pan and fry the ground beef or soy mince until browned. Set aside.
Sauté the vegetables. Add more oil to the pan (if needed) and fry the crushed garlic and chopped onion until softened. Add the grated tomatoes and salt, and cook for a few minutes.
Combine and simmer: Add the cooked sugar beans to the pan with the vegetables.

Stir in the cooked meat/soy mince.

Finally, mix in the cooked samp. Simmer for 10-15 minutes to allow the flavours to meld.

Cook’s notes

You can adjust the amount of meat/soya mince or beans to your preference.

For a richer flavour, consider adding a beef stock cube or a spoonful of tomato paste when simmering. — bigbite