Tomato and samp bake

Ingredients 13
Servings 6
Time +/- 1 hr 15 min


  • 1
    uncooked samp
  • 50
  • knob of butter
  • 2
    onions, sliced into rings
  • 4
    tomatoes, sliced
  • pinch of sugar
  • salt and pepper
  • 100
    grated Cheddar cheese
  • 4
    extra-large eggs
  • 250
  • 30
    oxtail soup powder
  • 5
    cayenne pepper
  • chopped parsley


+/- 45 min
Soak the samp in cold water overnight. Preheat the oven to 180 ºC (350 ºF). Spray a large ovenproof dish with non-stick spray. Drain the samp, cover with fresh cold water and boil till soft. Drain and season with salt, a little milk and a knob of butter. Mash the samp lightly. Spoon half the samp in the bottom of the prepared dish. Saute the onion rings till soft and spoon a little over the samp. Arrange a few slices of tomato on top. Season with a pinch of sugar and salt and pepper to taste. Sprinkle with half the Cheddar cheese. Repeat the layers. Sprinkle the remaining Cheddar cheese on top. Lightly beat the eggs, milk, oxtail soup and cayenne pepper together. Pour over the samp mixture and bake for about 45 minutes or till the egg mixture has set. Sprinkle with chopped parsley just before serving. Serve with a salad. Serves 6.

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