Samp and Boerewors Stew

It has been a rainy few days and I have been craving samp with beef bones but I am too lazy to go looking for the bones so I decided to be a little bit creative and put together a new samp and beans recipe. The two kinds of beans used here are from our farm.


750ml Samp, soaked overnight with the water changed once – when the first water cools down, drain it out and cover the samp with boiling water overnight.

500ml Red Speckled Beans, soaked overnight with the water changed once.

250ml White Pea Bean, soaked overnight with the water changed once.

130g Leek finely chopped, with the leaves

95g celery finely chopped with the leaves

240g green beans, washed and chopped

350g carrots peeled and washed, diced

1 large onion  finely chopped

4 tablespoons cooking oil

3 tablespoons ground coriander

3 tablespoons dried garlic flakes

3 tablespoons Exotic Spices Portuguese Steak Seasoning

1 tablespoon paprika

1 tablespoon Exotic Spices karoo spice

2 tablespoons dried oregano

4 tablespoon Knorrox Spicy Chicken Soup mixed with 1L hot water

4 cubes Knorrox Chicken Stock Cubes

1 Cube Beef Stock

410g Coconut Milk

1/2 tablespoon Robertons Lemon and Herb Seasoning

1/2 tablespoon dried parsley

360g Boerewors


1. Drain the Samp and beans. Wash them and add them to a 16L pot. Cover with cold water and boil on medium heat until soft but not yet cooked through. Start the stew mix while the Samp cooks.

2. In another pot: Add the oil and sauté the onion, Leek and celery on medium heat. Add the spices and cook for 5 minutes.

3. Add the green beans and carrots. Cook for a further 5 minutes.

4. Add the chicken soup powder and water mixture and the chicken stock cubes. Cook for 5 to 7 minutes.

5. Add the vegetable mixture to the samp pot and cook for 1 hour 30 minutes on low heat.

6. Add the coconut milk, dried parsley, beef stock and the lemon & Herb Seasoning. Cook for an hour until the beans are soft.

7. Remove the casing from the wors and cut chunks of the wors with your hands and drip into the samp. Put the back on and cook for 1 hour minutes and then serve.


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