This is how I served my samp this weekend.
Those that are close to me would know that I am really trying to eat healthier – no carbs, just lots of veggies and protein. Somehow I just know at the back of my head that life is way too short to miss out on some of the amazing taste experiences in this world.
So this weekend I just had to make umngqusho (samp – just samp). My hubby started it by soaking the samp on Friday night and I just had to then cook it (willingly so) :).
This is a super easy recipe to make and its so creamy, delicious and the best way to entertain your guests.
Umnqhusho ( Creamy Samp)
easy to make
recipe, styling & photo by Thulisa Martins
3 cups samp, plus enough water to soak
5 cups water for cooking
1 cup (250 ml) vegetable/ chicken stock
Salt and black pepper to taste
For the sauce
3 fresh sprigs of rosemary
2 garlic cloves, peeled & crushed
1 tbsp (15 ml) olive oil
250 ml double thick cream
Roasted garlic & butter brown mushrooms
small handful Parmesan cheese, grated
tomato & onion salsa
For those that still enjoy meat – serve with beef steak too.
- Soak the samp overnight in enough water to cover. This step can be skipped if you forget to soak, the samp will just take a little longer to cook.
- Drain the samp and place in a medium to large sauce pan. Add the five cups of water and stock and cook for about an hour or until samp is soft and fully cooked.
- To make the sauce. Heat a small sauce pan over medium heat, Sauté the rosemary and garlic for 3 minutes. Stir in the cream and pour over samp and mix through just before serving.
- Serve with garlic roasted brown mushrooms, grated Parmesan, tomato & onion salsa and steak if preferred.