Samp and Beans with Stew
First, I need to put it out there that I really don’t like taking pictures at night as I prefer using natural lighting for my pictures. Although I love being playful with my food pictures, and currently matte is more appealing to me I do however seek to make them more natural and if not I try to show you with different filters that, some editing went down here. So when you see them looking so perfect, and then you cook something that doesn’t look the same or close don’t despair.
For me, inspiration comes when I have an autonomy to be creative and express myself. My stimulus is in knowing that I gave it my all, from planning, developing a recipe, testing it, tasting and have the confidence that it is the best for me, best enough to share. I digress, some of my followers share their creation with me privately, and say “I wanted to share but my pictures are not good like yours” – this saddens me. At this point I honestly don’t know how deal with it, however, I will say this, please share the pictures of your creations and be proud of your hard work, photography and styling is one my passions, and I wouldn’t be me if I ignored that side of me. I wouldn’t be inspired to cook or create. More importantly, I love all your pictures and share them as possible as I can. I don’t judge any, if anything, it affirms to me that we are beautifully created differently to invent and see things differently. Life would be freakishly boring if there were more people like me, and if there were more like you. So these differences make us unique and special in our own right.
Now, about these recipes, in my previous posts I mentioned a lot of times that “although I love cooking, the lockdown has forced it down on me that I get tired”. So I look to create recipes that are easy for me and tasty. And I hope they will be for you too. As a result, I made sure that these took equal time to cook and I got up twice to check and the third time was to do final preparation and dishing. Of course, taking pictures took longer because I was struggling with light. Eventually it all worked. So, please share pictures of your creations and make me feel better for my hard workJ
These recipes serve 4.
2\3 Cup (155g) Samp
1 Cup (225) Beans
1 Teaspoon Curry Powder
1 Teaspoon Salt, or as needed
3 Tablespoons Holsum (Solid Vegetable Oil)
Water, enough to fill the pot
750g Beef Stew\Potjie Meat
1 Tablespoon Olive Oil
½ Cup Smoky BBQ Sauce
2 Tablespoons Onion Marmalade
3 Tablespoons Tomato Paste
2 Cups Water
1 Teaspoon Salt, or as needed
1 Teaspoon Black Pepper
½ Teaspoon Chilli Powder (optional)
1 Bay Leaf
3 Celery Fingers, cut into small bits
1 Large Carrots, cut into small bits
1 Small Onion, roughly chopped
3 Springs Thyme
1 Spring Rosemary
- Rinse samp and beans well under running water, then place into a pot (I usually soak it overnight but forgot, this method worked well too).
- Fill the pot with water and cover it with the lid, then place on the stove on medium heat and let it cook (and boil) for an hour.
- After an hour, add 1 teaspoon of salt, gently stir and leave it to cook for another hour or until it’s soft and tender. If at this point you see the water won’t hold up for the second hour, add more, just enough.
- Remove the lid, add pepper, curry powder and holsum, stir and then let it simmer for 10 to 15 minutes with the lid off (I used this method to reduce the liquid as this was served with stew).
- Taste and adjust seasoning according to your satisfaction. Serve while hot with the beef casserole.
- Preheat oven to 180℃
- In a jug mix smokey bbq sauce, onion marmalade, tomato paste, salt, pepper, curry powder, chilli powder and water, then stir to mix.
- In a deep casserole dish (that has a lid) place the meat (trim off excess fat) in it followed by thyme, rosemary, onion, celery, carrots, slightly season with a pinch of salt and drizzle with olive oil and toss to mix.
- Pour in the mixture from the jug, add bay leaf then cover with a baking paper (this is to trap in the moisture) followed by the lid. Put the casserole dish inside the preheated oven and let it cook for an hour.
- After an hour, take the casserole dish out of the oven, open and stir and taste for seasoning (but don’t adjust it yet as it will still cook some more. This is to give you an idea of what’s needed at a later stage). Cover the casserole dish again, return to the oven and let it cook for another hour.
- Take it out, stir and taste and adjust seasoning accordingly.
- Return to the oven without the lid on and cook for 10 to 15 minutes.
- At this point, I take out the meat pieces into my serving dish, and use a colander to drain the gravy over the meat, and I discard the vegetables except few carrots (because the vegetables are overcooked and have served their purpose).
- Serve while hot with umngqusho.