Samp and bean potjie

Recipe from: 10/7/1999 12:00:00 AM
Ingredients 13
Servings 1


Serving Change
  • 500
    samp and beans
  • 30
  • 500
    stewing beef, cubed, or lean beef mince
  • 5
    cloves garlic, crushed
  • 2
    onions, chopped
  • 1
    green pepper, finely chopped
  • 30
    mild curry powder
  • 2
    bay leaves
  • 30
    masala for breyani
  • 6
    dried curry leaves
  • salt and ground black pepper
  • 400
    chopped tomatoes
  • 750
    beef stock


Soak the samp and beans overnight, or in boiling water for a couple of hours. Rinse, place in a pot or pressure cooker, cover with water and bring to the boil. Cover and simmer, or pressure cook until the samp is soft (about 25 minutes in pressure cooker). Drain and season with salt. Set aside. Heat the oil in a cast-iron pot, and brown the beef a little at a time. Remove with a slotted spoon and set aside. Sauté the garlic, onions and green pepper in the remaining oil until softened (add more oil if necessary), add spices and continue cooking for about one minute to draw out the flavour. Add the tomatoes, browned meat and cooked samp. Adjust the seasoning to taste. Add 500 ml (2 c) stock, stir and cover. Simmer for 45-60 minutes, stirring occasionally, until the meat is tender. Add more stock if the mixture becomes too dry. Serve with a green salad.

Read more on: starch  |  pressure cook


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