Samp: Rinse the samp well.
Bring the water to the boil in a large pot and add the samp, oil and half the salt.
Cook for 45 minutes or until the samp is soft.
Reduce the heat and simmer for another 75 minutes.
Add extra water if necessary.
Once the samp is done remove from the heat and stir in the remaining salt.
Vegetables: Cook the cabbage, potatoes and carrots separately until done but not mushy.
Heat the oil and fry the onion until golden brown.
Add the green pepper and sauté for 1 minute.
Add the spinach and sauté until just wilted.
Add the cabbage, then the potato and finally the carrots, frying for 1 minute after each addition.
Season with salt and pepper.
Serve the vegetables with the samp.