UMNGQUSHO….it is samp

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.LRM_EXPORT_2813327258944_20191007_084127907

Umnqhusho ( Creamy Samp)

Serves 6

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

To serve:

Roasted garlic & butter brown mushrooms

small handful Parmesan cheese, grated

tomato & onion salsa

For those that still enjoy meat – serve with beef steak too.



  1. 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.
  2. 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.
  3. 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.
  4. Serve with garlic roasted brown mushrooms, grated Parmesan, tomato & onion salsa and steak if preferred.


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