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"Samp" a traditional African dish

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    "Samp" a traditional African dish

    This is the first time making a big batch of Samp that I served with pot roast beef. I thought I’d share as this is a very traditional African meal.
    On its own with beans "Samp and Beans" it is very inexpensive to make and extremely filling.

    Total cook time was around 6 hours. I had to do 2 loads of beef in my 10 quart pressure cooker and 5 cooks of Samp in another pot. I cheated and used the precooked Samp as total cook time is around 45 minutes opposed to 3 - 4 hours. Total weight of combined cook was about 30 pounds.

    Samp

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    Beef

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    Combined

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    #2
    What is samp?

    Comment


    #3
    How about a samp-le.

    Comment


      #4
      I’m pretty sure Samp is dried de hulled maize that is simmered until tender.

      I believe I’ve had it before at the Animal Kingdom Lodge at Walt Disney World. It reminded me of very chunky mush.

      Comment


      • holehogg
        holehogg commented
        Editing a comment
        Has some chew on it dependent on how long its cooked.

      #5

      Comment


        #6
        I can eat some fried hominy for sure!!

        Comment


        • holehogg
          holehogg commented
          Editing a comment
          Fried?

        • Cheef
          Cheef commented
          Editing a comment
          Grandma would give canned hominy a quick fry in bacon grease. add a little salt and pepper and it was breakfast a lot of days when I was growing up.
          I suspect because it was cheap.

        • holehogg
          holehogg commented
          Editing a comment
          I can eat some fried Samp that way for sure

        #7
        Looks pretty good to me. I'd sure give it a try.

        Comment


          #8
          Grind it up some more into grits. Cut your cooking time for sure.

          Comment


          • holehogg
            holehogg commented
            Editing a comment
            That would be "Mieliepap" I enjoy it stiff or crumbly "Stywe pap or Krummelpap"

          #9
          This post has turned out to be really interesting from the point of history. As one born and raised in the South I can really see how our beloved grits and hominy became a part of our cuisine from our African influences. Tomorrow morning I’m going to have some red-eye gravy on my Mieliepap!

          Comment


          • holehogg
            holehogg commented
            Editing a comment
            A good stywe pap always goes down with gravy. Gravy in a separate bowl then grab a pinch of pap with fingers dip in gravy and enjoy.

          • Donw
            Donw commented
            Editing a comment
            You are going to need to introduce red-eye gravy to SA. Take the dripping left over from frying up some salt cured country ham, add some water, some coffee, maybe a little sweetner, maybe a little butter, and then reduce. It produces a thin, salty, and unique flavor that is, IMHO, a nectar from the gods. Great on grits and for sopping up biuttermilk biscuits.

          • holehogg
            holehogg commented
            Editing a comment
            Will do Donw and let you know.

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