I haven’t had samp and beans in aeons and even with a pressure cooker am still weary of trying to make it the old-fashioned way, so when I saw the canned variety I thought well I’d give it a try. I made a delicious a spicy Rump Steak Samp and Bean stew. A very hearty meal indeed and nothing was left for my lunch today. Very inconsiderate of them.
1 kg rump steak
1 large onion diced
1 Tblsp olive oil
2 Tblsp coconut oil/ghee/olive oil
1 tomato, blanched in boiling water, peeled and diced
2 tsp ginger garlic paste
4 chilies, sliced
1 Tblsp tomato past
2 cans samp and beans in curry sauce
1 cup beef stock (or any stock)
4 potatoes, quartered
½ tsp bicarbonate of soda
1 tsp dania/jeera powder
1 tsp garam masala
1 tsp smoked paprika
1 Tblsp Moroccan spice
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp black peppercorns
1 bay leaf
1 stick cinnamon
1 Tblsp sugar
1 tsp Aroma mix
A sprigs curry leaves and thyme leaves
Trim rump of excessive fat but leave some fat on.
Slice rump into large chunks.
Add bicarbonate of soda and all the spices and 1 Tblsp olive oil.
Rub into steak and set aside.
Toast the seeds and roughly crush in pestle and mortar.
Heat coconut oil in a pot and when hot add the onion and fry till golden.
Add the seeds, cinnamon and bay leaf and fry 2 minutes.
Add the meat chilies, garlic and ginger, and fry 5-10 minutes to brown stirring continuously.
Add a splash of boiling water if needed.
Add tomato, tomato paste, stock and salt.
Turn down heat to gentle simmer and simmer till meat tender.
Add potatoes, Aroma mix, curry and thyme leaves and cook till potatoes are soft. More boiling water may be needed.
Add the samp and beans and cook for another 10-15 minutes.
I served with mash potato.
Prepared, tried and tested by: Melanie Kramar