Samp Bake (Stampmieliegereg)

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.

Ingredients:

2 1⁄2 Cups (625ml) of Raw Iwisa Samp 

7 1⁄2 Cups of Cold Water x2

1 1⁄4 tsp of Salt

250g Bacon

1 Medium Sized Onion

200g Mushrooms

250ml Cream

250ml Crosse & Blackwell Tangy Mayonnaise 

1 Packet of Knorr Cream of Mushroom Soup 

Grated Cheese for topping

Method

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

FEAST

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DOVI: ZIMBABWEAN PEANUT STEW

DOVI: ZIMBABWEAN PEANUT STEW