Recipes for the October : Mealie Samp
Traditionally we make Samp in sweet peanut sauce, but try a stir fried samp.
1 cup of soft boiled samp,
1 cup chopped peppers – green, red, yellow as desired,
1 large onion chopped.
Chicken breast of one chicken, chopped into small bits
Carrots, Baby Marrow, Cauliflower, Broccoli as desired
Oil – Olive oil preferably
Take a large pan/wok, heat oil brown the chicken pieces, add onion, peppers and seasoning. Add
chopped tomato if desired and the samp so that it begins to soak in the flavour. Then add the
chopped vegetables. Cover with lid, as soon as vegetables are steamed remove from heat and set till
ready to eat.
~~~~~~~~~
You can also use samp in a salad with avocado, lemon, peppers and onion, dress with olive oil and
black pepper.
~~~~~~~~
Or simply eat plain boiled samp with a side dish of sausage/borewors in gravy.
Recipe for the September : Apple crumble
3 Green apples or a small tin of pie apples
12 oz/ 340 g cake flour
8 oz/ 225 g pure butter
3 oz/ 85 g sugar.
Peel and boil apples with a teaspoon of sugar for about 20 minutes.
Leave a bit of water not too much and not too little. Put in an oval bowl with
a few drops of lemon.
Mix flour with butter until well mixed but crumbly. Add sugar. Sprinkle over apples.
Bake @ 150 Degrees until brown on top.
Serve hot with fresh cream or custard.
