Recipe from: 22 October 2010

Ingredients 11
Servings 1
Minutes 15 mins


Serving Change
  • 1
    speckled sugar beans
  • 1
    samp meilies
  • Oil for frying
  • 250
    bacon, diced (optional)
  • 2
    large onions, chopped
  • 1
    large green pepper, chopped
  • 1
    clove of garlic, chopped
  • 3
    tomatoes, diced
  • 2
    curry powder, more if needed
  • Salt and pepper
  • Sugar, to taste


15 mins
Sort the beans, and soak overnight (or, if like me, you’re in a hurry, soak in boiling water for at least 2 hours).
Boil until soft (without salt), about 1 1/2 hours, discard the water and rinse the beans well.
Meanwhile, sort the samp meilies and boil until soft, also about 1 1/2 hours, drain and rinse.
Combine the beans and samp, top up the pot with water and simmer together while you make the relish.
Fry the onions, add green pepper, and fry until tender.
Add the bacon, fry until browned.
Add the curry powder, fry for about a minute, careful not to burn the spice.
Add the tomatoes, garlic, seasoning and a little sugar.
Cook until a nice relish forms.
Check the flavour, it should be quite spicy (add some more curry if you think it needs it).
Stir the relish into the samp and beans.
Cook gently to combine the flavours, until the samp and beans are soft and mushy, this takes several hours.
Add a little extra water when needed, and watch that it doesn't stick at the bottom -  stir the pot regularly.

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Read more on: starch  |  shallow-fry


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