Main Meals

Seafood samp

4
Easy
20 minutes
2 hours 15 minutes

This recipe is inspired by one from Mama Dorah’s final recipe book. She used hake and calamari rings, which we’ve replaced with mussels. We've also added white wine and lemon instead of the spices.

Wine/Spirit Pairing
Woolworths Ken Forrester Chenin Blanc

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Ingredients

Method
  • 300 g samp
  • 1 litre water
  • 2 T oil
  • 2 T butter
  • 1 t garlic, minced
  • 1 onion, chopped
  • 100 g mushrooms, sliced
  • 12 medium prawns, cleaned and peeled
  • 1 cup white wine
  • 12 mussels
  • 3 T lemon pepper
  • 2 T parsley, finely chopped

Method

Ingredients

1. Cook the samp in salted water until soft, about 2 hours.

2. Heat the oil in a pan and fry the prawns for 5 minutes, then set aside.

3. Add the butter to the same pan and fry the onion and garlic. Add the mushrooms and cook until soft.

4. Pour in the wine to deglaze the pan. Add the mussels and lemon pepper. Cook until the mussels open. Add the samp and mix well. Garnish with parsley.

Find more samp recipes here.

Photographs: Sadiqah Assur-Ismail
Production: Bianca Strydom
Food Assistant: Ellah Maepan

Mogau Seshoene

Recipe by: Mogau Seshoene

Mogau Seshoene, AKA The Lazy Makoti is a cookbook author and TV star.

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