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Spicy ox liver

30 minutes

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2 hours

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30–35 minutes

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Seven colours creamed spinach stuffed butternut

50 minutes

Christmas dessert

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25 minutes

South African

Green samp

1½–2 hours

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1 1⁄2–2 hours

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2 1⁄2 hours

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40 minutes

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30 minutes

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20 minutes

Seafood recipes

Seafood samp

2 hours 15 minutes

Seafood samp

By Mogau Seshoene

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 2 hours 15 minutes

Ingredients

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

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

This is a test recipe

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Baba ganoush with roast red peppers

Spicy ox liver

uMleqwa (hardbody chicken)

Chops chutney

Seven colours creamed spinach stuffed butternut

Individual malva puddings

Green samp

Lamb potjie

Brawn with caraway seed vetkoek

Teriyaki sweet potatoes

Chickpea chakalaka

Cabbage-and-potato fritters

Seafood samp

Seafood samp

Ingredients

Method