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For those who don’t know what samp is, it is dried corn kernels. It’s stamped and chopped until it’s broken. It is South African food and not as fine as mealie-meal or mealie-rice. So in this blog, I will guide you through the simplest way to prepare this delicious, flavorful samp and mutton.

Starting off with a properly cooked sample is an undertaking that requires a combination of patience and culinary skills. As our exploration into the world of this unassuming grain continues, we come to realize that attaining excellence is not as simple as following a set of instructions; rather, it requires embracing time and skills. Become a part of my journey as we uncover the mysteries of transforming samp from a straightforward ingredient into a gourmet masterpiece.

 

Ingredients:

• 500g samp
• 500g speckled beans
• 3kg mutton
• 2 large onions, sliced
• 2 large tomatoes
• 2 tbsp. kashmiri masala
• 4 tbsp. kashmiri kashmiri pure chili powder
• 1 tbsp. turmeric powder
• 1 tbsp. biryani spice
• 1 tbsp. garam masala
• 1 tbsp. coriander powder
• 2 tbsp. ginger and garlic paste
• Cinnamon sticks
• Bay leaf
• Star anise
• Green cardamom
• Curry leaves

Method:

Wash and soak the samp and speckle beans separately.

Cook until soft, and leave aside. ( I used the pressure cooker, and the samp cooked in 30 minutes, and it took the same amount of time for the speckled beans.)

I cooked the mutton separately and then added the samp to it.

Warm the oil in a pot.

Add all the whole spices and sauté. Add the sliced onions and stir. I add the salt to the onion. The salt allows the onions to cook much quicker.

When the onion is translucent, add the chopped tomatoes, ground ginger, and garlic. Allow to cook until tomatoes are cooked well.

Now add all the dry spices and simmer on low heat.

Add the mutton and give it a good mix. Incorporate all the spices into the mutton and cook on medium heat.

Cook for 30 minutes, depending on how soft you like the mutton.

Add water and leave it to cook. When the mutton is cooked, add the cooked samp and beans and stir well. Simmer on low.

Cook until the gravy has thickened.

Garnish with finely chopped coriander.

Cooking samp and beans to perfection requires patience and precision.

Selecting Quality Samp

Begin your quest for perfection by choosing quality. Opt for whole, unbroken grains, and take the time to wash and clean them thoroughly. This meticulous process sets the foundation for a dish that’s not just cooked but crafted with care.

Soaking for Success

Patience takes center stage in the first act of samp preparation—soaking. Allow the grains to soak in water, absorbing moisture and softening their texture. This step not only reduces cooking time but also ensures an even and consistent cook throughout.

The Precision of Boiling

Once the sample has had its time to soak, it’s time to introduce precision into the equation. Boiling the samp requires a watchful eye and a keen sense of timing. Strike the perfect balance between a gentle simmer and a rolling boil, allowing the grains to cook thoroughly without losing their individuality. Keep a watchful eye on the water if you are boiling the samp on the stovetop.

Mastering Texture

The pinnacle of perfection in cooking samp lies in achieving the ideal texture—not too firm, not too soft. Regular tastings during the cooking process will guide you towards the sweet spot where each grain maintains its integrity while offering a delightful chew.

Cooked in a pressure cooker.

Preparation is key.

Rinse the samp thoroughly to remove excess starch.

Soak it in water for a few hours or overnight, depending on your preference, to reduce cooking time.

Prepare the Speckled Beans:

Rinse the speckled beans under cold water to remove any particles.

Soak the beans for a few hours or overnight to reduce cooking time and enhance digestibility (optional).

Cooking samp and speckled beans in a pressure cooker is a quick and efficient way to achieve tenderness while preserving their distinct speckled appearance.

Cubed pieces of lamb were used in the preparation of this meal; however, you are free to substitute any other type of meat you choose.

As I want the lamb to be delicate and soft, the cooking process for it takes a considerable amount of time. Other than that, it is a dish that is rather easy to prepare.

This is prepared in the Indian style, which results in a spicy flavor. But don’t let it get too hot. This dish shouldn’t be pungent.

There were no leftovers from the enormous pot that I made, and everyone gushed about how delicious it was. Friends even went out and looked for more the following morning, with the expectation that they would be able to consume some for breakfast.

To fully appreciate the delectable nature of this meal, you will need to give it a try.

Enjoy this flavorful samp and mutton dish with your favorite accompaniments!

FAQS!

What is a samp?

Samp is dried corn kernels that have been partially dehulled.

Can I use other meats instead of mutton?

Yes, you can substitute mutton with lamb or beef if you prefer. Adjust the cooking time accordingly, as different meats may require different cooking durations.

How do I store leftover samp and mutton?

Store leftovers in airtight containers in the refrigerator. They can be reheated on the stovetop or in the microwave.

Can I freeze samp and mutton?

Yes, you can freeze samp and mutton. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 2–3 months.

Can I make samp and mutton in advance?

Yes, you can prepare the samp and mutton in advance and reheat them when ready to serve. It often tastes even better the next day, as the flavors have more time to meld.

How spicy are samp and mutton?

The spiciness can be adjusted to your preference.

Is Sam gluten-free?

Yes, samp is gluten-free as it is made from corn.

Can I use canned corn instead of boiling samp?

Yes, you can. Samp has a chewy and hearty texture that adds to the dish’s character. I personally haven’t used canned samp. (This is my preference.) Fresh is best!

Are there vegetarian versions of this dish?

Yes, you can make a vegetarian version by omitting the mutton and incorporating more vegetables, beans, or lentils for protein.

Visit my channel, ” Cooking with Shams.”

Enjoy cooking!

If you do try this recipe, please drop me a comment. It is always appreciated.