Creamy Samp

I’m so tired of the old school bland samp with sugar beans. It reminds me of all the times I’ve queued at funerals with a little hope that the samp will taste better every time, little to my dismay.

I was introduced to creamy samp by a family friend and ever since; I have been playing around with the initial recipe.

So not to worry SAHANI is here to change your recipe for the better. I can assure you it will have your guests asking for your secret ingredient.

Ingredients

-Samp

-Butter

-Heavy Cream

-Cubed Chicken stock

- Dried Parsley

- 1Grated Carrot

- A third of green, red and yellow bell peppers.

Method

-Soak about 3 cups of samp in luke warm water over night (feeds about 4 people)

-Lather a big pot with butter

- After soaking for 24 hours rinse the samp at least 3 times.

-Pour samp into lathered pot and pour boiling water till the entire samp is covered in water.

-Cook for about an hour for a perfectly soft samp. Keep pouring boiled water for the whole 1 hour. The pot should never get dry.

-Once you are happy with the texture of your samp rinse it out again using a colander.

-Put back the samp into the pot and pour a generous amount of butter into the cooked samp.

-Season with a block of chicken stock

-Then add about 150ml of heavy cream

-For color (this step is optional) add your dry parsley, 1 grated carrot and green, red and yellow pepper.

-Let it simmer for about 2-3minutes then remove from heat.

I hope you enjoy this modern samp and never look back again.