Recipes

Creamy ACE Samp

Dive into the comforting embrace of our Creamy Samp Delight, a luscious twist on a South African classic. Immerse yourself in the velvety richness of perfectly cooked samp, enrobed in a decadent cream sauce that's a symphony of flavours. Our ACE Creamy Samp pairs well with Julia Child inspired Benny Beef Bourguignon.

Ingredients

Yield: 4 portions

To cook ACE Samp:

510 g Ace Samp
7,5 g Salt
750 ml Water

To cooked Creamy Spinach Samp:

65 g Butter
50 g Spring Onion, finely chopped
5 g Crushed Garlic
2 g White pepper
410 g KOO Cream Style Sweet Corn
300 g Baby Spinach
125 ml Cream
1 sachet Benny Chicken stock, mixed 250 ml of boiling water
100 g Parmesan Cheese, grated (Optional)

Method

To cook the ACE samp, start by soaking the samp for 8 hours (or overnight) in a large pot of water. If you have forgotten to soak the samp overnight you would require another 90 min of cooking on average. Consider our Quick cook samp if this step alluded you.
After soaking use a colander to drain the water away and quickly rinse the samp with cold water.
Place soaked samp, water with salt on the stove. Bring to a boil, continue cooking over medium heat for 90 minutes total. Soaked samp with start to get soft after 30 minutes.
Monitor your samp periodically to ensure it does not catch at the bottom of your pot.
While your samp is cooking, melt some butter and sauté spring onions and garlic until soft, add KOO Cream Style Sweet Corn and seasoning.
Add cooked samp and baby spinach to the corn mixture. Simmer for 5 minutes until the baby spinach has wilted.
Slowly add cream, stock and parmesan if you are using it, stirring frequently until liquid is absorbed by the samp.
Serve warm with grilled meat and seasonal vegetables.

Cooks note:

Creamy samp pairs well with our Benny Beef Bourguignon recipe.