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Old-fashioned Steak with Samp and Beans, perfect South African comfort food
I haven’t had samp and beans in eons and even with a pressure cooker am still skeptical 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 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 paste
- 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 dhania/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
- Sprigs of curry leaves and thyme leaves
- Trim rump of excessive fat but leave some fat on.
- Slice rump into large chunks.
- Add the bicarbonate of soda and all the spices and 1 Tblsp olive oil.
- Rub into steak and set aside.
- Toast the seeds and roughly crush them in a 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 for 2 minutes.
- Add the meat chilies, garlic, and ginger, and fry for 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 a gentle simmer and simmer till meat is 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 it with mashed potato.
Prepared, tried, and tested by Melanie