SAMP AND BEANS

SAMP AND BEANS STEW

Samp and Beans a traditional South African meal and known as umgqusho / mngqusho / umngqusho amongst the Xhosa community and as isistambu among the Zulu community. However, Samp and Beans is also one of the  delectable foods in Cape Malay Cooking and is a dish savoured and enjoyed by virtually everyone at foods of the Cape. It is an alternative to soup and is an amazing dish that we often eat when its cold and especially when its raining.  Since Samp resembles rice as in carbohydrates, it is enjoyed without rice. Eating Beans and Samp  gives the feeling of homeliness when the whole family sits around the fire with a bowl filled to the brim. It is very tasty, quite filling and an ideal meal for marathon runners who need to carbo load.  Besides, it is simple to make and is a low cost meal that serves at least 6 people or more. The best way to prepare Samp and Beans is to pour some boiling water over a packet of Beans and Samp and  leave it to soak overnight in a covered boil. Drain the water in the morning, add sufficient fresh water to cover the samp, add salt, then boil it in a pressure cooker (AMC Classic) on medium heat for about 2 hours or until the Beans are soft.  Samp is  dried corn on the cob, not the traditional yellow corn but rather the white corn taken off the cob.

RECIPE

Ingrdients:
1 kg of meat - Ox neck / knuckles / beef pieces
6 tblsp of Salad Oil
2 medium size Onion (grated not chopped)
2 tsps of Crushed Garlic
2 tsps of Salt
2 tsps Ground Pepper (Crushed Peppercorns)
2 tsps Fine Black Pepper
8 All spice balls
8 Cloves
1 pkt of Tomato paste

Method:
Boil Samp and Beans in a pressure cooker until soft. When done, drain excess water and use at stock to add back into the pot as needed.
Place meat in a separate AMC classic saucepan with the salad oil on medium heat and add fine grated onion and garlic, salt, ground pepper, all spice and clove and allow to braise in the oil.. Add water (stock) as needed and simmer until meat is tender. Then add the cooked Samp and Beans into the same pot with the meat and allow to simmer. Add the fine pepper and stock so that the mixture is saucy and not watery and cook for additional 20 mins to half hour. Check is it has sufficient salt, add if necessary. Stir-in the tomato past into the mixture and allow to simmer for 10 more minutes. Serve hot and enjoy.

Optional: 
A teaspoon of origanum and thyme may also be stirred in to the mixture before the tomato paste is added. It adds a marvelous aroma and a fantastic flavour. Chicken can be used in place of meat.

A packet of Samp and Beans with 2 onions

Braised Ox neck, salt, garlic, onions, cloves and all spice mixture.

The braised meat is the base for Samp and Beans stew.

Tomato past squeezed from packet into mug

The tomato paste mixed with boiling water to form a sauce.

The Samp and Beans in the boiling in its Stock

The Samp is tender but the beans still needs to boil a bit longer.

The crushed Garlic bits are still visible while the meat simmers.

Table for two

A delicious serving of Samp and Beans

The pepper is quite visible and makes the Samp and beans really delicious.

FRIKKADELS IN CABBAGE WRAPS - FOODS OF THE CAPE

DELECTABLE OUMENS ONDER DIE KOMBERS - FOODS OF THE CAPE

Frikkadels in cabbage-leaf wraps "Babies in Jackets" better known as oumense onder die komberse is a genuine traditional South African Cap Malay recipe. Essentially it is a spicy mince meat ball, rolled up in a steamed cabbage leaf which then gets placed on top of the partially done bredie (mutton stew) and left to simmer until done. The result is a meal which is best eaten without utensils so that you can lick you fingers because its that nice. Its not an expensive dish to make either because a large cabbage only cost a few rands and has more leaf layers than the amount of frikkadels that will end up in the pot. The meat balls doesn't consist of meat in its entirety as a few slices of crumbed bread, parsley and other spices are added which increases the volume. However mince meat is the main ingredient.

The recipe below outlines the necessary ingredients and the method of preparation. Its not difficult to make but needs a bit of preparation. So here goes. Take a large cabbage and peel its outer dark green layers and set aside. The lighter whitish green leaves is what we want to use. Take care not to break the leaves. Thereafter remove the centre vein from the each leaf (the hard thick part) and wash then thoroughly. Place the leaves into a large pot and  steam them until soft and pliable then  set them aside. 

Cabbage leaf wraps with succulent chunks of mutton.

Oumense onder die combers is the traditional name for the dish
and is really  wonderful with some mango or lemon pickle.

Parcels of mince frikkadels wrapped in cabbage leaves

FRIKKADELS IN CABBAGE LEAVES RECIPE
(OUMENS ONDER DIE KOMBERS RECIPE)

Preparation consists of two parts. The first, a mutton stew and the second a frikkadel mix. The mutton should be stewed until soft and there must be lots of gravy in the pot before the cabbage parcels are added so that it can seep into the cabbage parcels. Serves at least 8.

Ingredients Mutton Stew:-

2 medium onions,

4 tblsp salad / cooking oil,

500 g mutton pieces, preferably shin (nuckles)

250 ml water,

5 ml salt,

6 whole cloves,

6 allspice balls,

2 ml freshly ground black pepper,

1 teaspoons finely chopped fresh parsley,

5 ml ground nutmeg,

a few chopped steamed cabbage leaves,

Chop, slice or dice the 2 medium onions and add to heated oil in a fairly large saucepan. Braise until golden brown then add meat, spices and water. Cook until meat is tender, about 45 minute then add chopped / steamed cabbage and parsley.

Ingredients frikkadel mix:-

1 egg

2 ml salt

2 ml freshly ground black pepper

2 ml ground nutmeg

1 small onion, grated

2 cloves of fresh  garlic - crushed

1 teaspoons finely chopped fresh parsley 

3 slices stale white bread, soaked in water untill soft and squeezed dry

500 g Beef mince

Mix the washed mince in a large bowl with the spices, egg, grated onion and bread to make a loose texture.  Place about 2 tablespoons of frikkadel mixture in centre of each steamed cabbage leaf and roll up into parcels. Place parcels in pot on top of stewed mutton and simmer, with a closed lid for about 30 minutes. When done grate a sprinkle of nutmeg over the top. Serve with fragrant white rice. 

CRAYFISH CURRY RECIPE - FOODS OF THE CAPE

DELECTABLE CRAYFISH CURRY

Foods of the Cape has been  influenced by several other cultures amongst which are Indonesian, Malaysian, India and several others. This cooking style is known as Cape Malay cuisine and is renown for the blends of spices in all their foods. Delectable foods range from mutton curries, to chicken curries, to mutton and chicken biryanis,  to panang curry, to braised fish (gesmoorde vis), to vegetable foods and breedies, to denning vleis, to bobotie, to pickled fish and so much more.

Crayfish Curry and Crayfish in general is a huge part of Cape Malay cuisine.  The three crayfish (Kreef) below is destined for the pot to be turned into a delightful curry. Many people eat crayfish yet has never seen what they look like. I don't want to scare any one off but because they have eight legs, some communities in South Africa call them sea spiders. But I assure they are not. Have a look at them for yourself.

Three Crayfish ready for the pot.

The White flesh of the Crayfish tail is the most succulent
and sought after seafood in the Cape.

This is the spiny face of the crayfish.  Not a pretty sight but an amazing meal.

The following Crayfish Curry recipe feeds 4.

Crayfish Curry tangy, spicy, rich and wholesome.

Preparations:
Separate the crayfish tails from the body. Remove the inerts from  the carapace and wash them well. Divide the breast in half lengthwise and part each leg with a breast joint. Slice the tail open lengthwise and devein it and cross cut into segments. Don't discard the empty carapace yet.

Ingredients:
4 large Crayfish (Kaapse Kreef)
1/4 cup ghee/oil
2 large onions, peeled and sliced
4 cloves crushed garlic
2 red bell pepper seeded and diced
6 ripe tomatoes blanched and pureed
3-4 curry leaves
1 tsp ground cumin (Jeera)
1 tsp ground coriander (Koljana)
1 tsp whole fennel
3/4 tsp turmeric powder
5-6 whole crushed cardamom seeds
2-3 pieces stick cinnamon
2 green chilli - pitted and slit
1/2 cup of tamarind juice or juice of half a lemon
1 tsp sugar (off-set the tomato)
1/4 tsp salt
ground black pepper to taste
1 tsp black or white mustard seeds
1/4 cup of fresh dhanya leaves
2 cups of water

Directions:
Heat ghee/oil in a large saucepan and braise onions and garlic until translucent and golden brown.  Add salt, pepper, sugar, chilli, curry leaves, cumin, fennel, coriander, turmeric, crushed cardamon seeds and cinnamon. Fry the spices with the onions for about 1 minute. Add tomato puree, diced bell pepper, tamarind juice and water to mixture and simmer for 15 minutes or until thick.

Now add all the the crayfish pieces, legs and all. Place the empty crayfish carapace into the pot as well and simmer for about 5 minutes then add mustard seeds and simmer for a further 3 minutes. The aroma of the crayfish will by now permeate the air and the crayfish would have turned completely red. Remove the empty red carapace and discard. Garnish with dhanya leaves and serve alongside cooked fragrant basmati rice.

Optional:
Steam half kg of stock fish cut into cubes and stuff the carapace and add to crayfish mixture. Stock fish will take on the flavour of the crayfish (mock crayfish) and would serve additional 3 guests.

Crayfish is one of the most desirable seafoods in the Cape.
 Crayfish curry and rice is on the menu for today.

Crayfish curry made with tails is a meal fit for a king.