Craig's Samp and Beans a favorite dish of Nelson Mandela

Craig's Samp and Beans a favorite dish of Nelson Mandela

Craig's Samp and Beans a delicious African staple and a favorite dish of Nelson Mandela

Ingredients
500g samp and beans
5g fennel seeds
5g cumin seeds
2g coriander seeds
4 whole cardamom pods
Vegetable oil
1 onion, chopped
4 garlic cloves, chopped
1 each red, yellow and green pepper, chopped
200 g fresh mushrooms, chopped
1 red chilli, chopped finely
400 ml (1 can) coconut milk
handful of fresh chopped parsley
Method
Cover the samp and beans with water and soak for 8 hours or overnight.
Drain the samp and beans, transfer to a pot and cover with water. Bring to the boil then simmer for 60-90 minutes over medium-low heat until the water has been absorbed and the samp and beans are soft but not mushy.
Toast the seeds and cardamom in a dry pan until fragrant. Crush in a pestle and mortar
Heat a little vegetable oil in a separate pot and fry the onion, garlic, peppers, mushrooms and chilli over medium heat. Add the ground spices and coconut milk and simmer for 5 minutes.
Stir the mixture into the samp and beans and serve sprinkled with parsley.

Here's two wonderful menus from Tongabezi Camp both highlight the African fusion and how we can use local ingredients in a very remote area and add lots of twists and turns to make it African yet exciting fusion which brings the best out in many dishes.
These dishes are slightly more exotic than Beans and Samp yet are designed with the foreign traveler in mind staying at a luxury lodge.

Cauliflower Harissa Soup

Grilled Zambian Bream Fillet with pickled fennel and balsamic tomato chutney

Signiture Beef with Kalahari truffle jus

Lamb Tagine in Phyllo with Aubergine and Mango atchas and ginger tatziki

Wild Bush Mushroom Risotto with Parmesan

Pad Thai with african groundnuts

Apple Tart Tatin with Amarulla Icecream

 

 

Tomato, Coconut and Eggplant Soup

Ravioli of local smoked Talapia with lime, caper and dill butter

Wild Boar Fillet with a herb mustard crust and gratin dauphinoise potato

TigerFish FishCakes with salsa verde and steamed green beans

Vegetarian Mousaka with Lemon Millet and Apple tatziki

Baklava with Siandambi Icecream

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