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Spicy Rump Steak with Samp and Beans

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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.

Ingredients

Steak with Samp and Beans

Method:

  1. Trim rump of excessive fat but leave some fat on.
  2. Slice rump into large chunks.
  3. Add the bicarbonate of soda and all the spices and 1 Tblsp olive oil.
  4. Rub into steak and set aside.
  5. Toast the seeds and roughly crush them in a pestle and mortar.
  6. Heat coconut oil in a pot and when hot add the onion and fry till golden.
  7. Add the seeds, cinnamon, and bay leaf and fry for 2 minutes.
  8. Add the meat chilies, garlic, and ginger, and fry for 5-10 minutes to brown stirring continuously.
  9. Add a splash of boiling water if needed.
  10. Add tomato, tomato paste, stock, and salt.
  11. Turn down heat to a gentle simmer and simmer till meat is tender.
  12. Add potatoes, Aroma mix, curry, and thyme leaves, and cook till potatoes are soft. More boiling water may be needed.
  13. Add the samp and beans and cook for another 10-15 minutes.
  14. I served it with mashed potato.

Prepared, tried, and tested by Melanie

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