Samp Bake (Stampmieliegereg)
Much like a potato bake or a paptert, this hearty dish is just as delicious and creamy as ever. Plus, it makes the perfect addition to any Braai.
Samp is a traditional African food. It is dried corn kernes that have been chopped, broken up and stamped but not as fine as mielie rice or mieliemeal.
2 1⁄2 Cups (625ml) of Raw Iwisa Samp
7 1⁄2 Cups of Cold Water x2
1 1⁄4 tsp of Salt
1 Medium Sized Onion
Grated Cheese for topping
Cooking IWISA SAMP:
1. Rinse and strain the samp
2. Cover samp with cold water and soak overnight
3. Strain Samp
4. Bring 7 1⁄2 Cups of water and the salt to a boil in a medium pot
5. Add SAMP and stir with a fork while boiling; cover with a lid, at an angle
6. Turn down heat and simmer for roughly 1.5 to 2 hours or until cooked through, stirring occasionally.
7. Fluff with a fork
Preparing the Dish
Slice up the Bacon, Onion, and Mushrooms then fry them up in a pan
Mix together the Crosse & Blackwell Tangy Mayonnaise, Cream and the Knorr Cream of Mushroom Soup
Combine SAMP, Bacon, Onion, Mushrooms, and the Mayonnaise mixture together and tip into an appropriately sized oven dish
Top with grated cheese
Bake for 15 minutes in a 180 degree oven