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  • 1 ½ cups uncooked samp
  • salt to taste
  • butter
On high heat, cover your samp with boiling hot water. Boil for 10 minutes.
Rinse under cold running water until clear. Cover the samp with cold water.
Put back on the heat, bring to a boil, reduce heat to medium and cook for 90 minutes.
Do not add salt until samp is to your desired tenderness.
When nearly dry, add salt to taste.

Take off heat, add a knob or two of butter, stir through and enjoy!

Recipe and photo: Elize de Kock

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