TRADISIONELE / GROENTE / SLAAIE / SOUSE

Samp

Ina Paarman

Serves 4-6

Many people scorn samp as 'poor man's food' but if prepared properly, it is one of the best accompaniments to potjies. The quick cooking variety (if you can get hold of it) makes preparation less time consuming, but we did it the old fashioned way.

Instead of samp, polenta or pap will be equally delicious.

1 cup samp
4 cups (1 litre) boiling water
2 T (30 ml) Ina Paarman's Vegetable Stock Powder
2-3 T (30-45 ml) butter

Pre-soak the samp in the boiling water for at least 1 hour or overnight. Add the Vegetable Stock Powder. Bring to the boil and cook until soft ± 1½-2 hours.
Mash with a big fork. Add the butter and mash in.
Serve with any potjiekos that has its own gravy.
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/tradisionele-groente-slaaie-souse.html

TRADISIONELE MOROGO

1 kg pampoenblare (skoongewas en bietjie in water geweek).
1 koppie fyn grondboontjies
1½ teelepels sout
2 liter water

Metode:
Voeg pampoenblare by vinnig kokende water en kook vir so 20 minute.
Voeg grondboontjies en sout en kook saam vir 'n verdere 15 minute.
Bedien saam met warm pap of mielies. Ook heerlik met braaivleis.
sjef Fanny Mokoena van Fanny’s restaurant in Soweto se resep22/10/10
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/tradisionele-groente-slaaie-souse.html  

MOROGO

500 g spinasie, skoongemaak en gekap
1 ui, fyngekap
1 k water
sout
50 g grondboontjies, fyngekap.

Metode:
Plaas die gekapte spinasie en ui in n pot met die water, sout en groondboontjies en kook tot sag
F/Mokoena!22/10/10
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/tradisionele-groente-slaaie-souse.html

STAMPMIELIES EN BOONTJIES

½ kg stampmielies-en-boontjiemengsel, goed afgespoel en oornag geweek
Sit die stampmielie-en-boontjiemengsel in n groot kastrol met genoeg water om te bedek en prut stadig tot sag is. Voeg sout en peper by na smaak.
Volgens tradisie word morogo en stampmielies geregte saam bedien!!! F/Mokoena 22/10/10
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/tradisionele-groente-slaaie-souse.html 

SPICY SAMP AND BEANS       

Serves 8
This dish (also known as umngqusho) needs a bit of planning as you need to soak the samp and beans overnight.
1 cup (250 ml) uncooked samp
1 cup (250 ml) dried sugar beans
2 bay leaves
2 tsp (10 ml) sunflower oil
2 onions, chopped
4 carrots, sliced
1 tbsp (15 ml) curry powder or to taste
3 tomatoes, chopped
¼ medium cabbage, cut into strips
4 spinach leaves, cut into strips
1 tsp (5 ml) salt
lemon juice and black pepper to taste

Method

Soak samp and beans overnight in enough water and drain well.
Place in a large pot with bay leaves and cover with 4 cups fresh water. Bring to the boil, reduce the heat. Cover with a lid and simmer for 2 hours or until tender. Add more water if necessary.
Heat oil in a pot and fry onions, carrots and curry powder.
Add tomatoes and simmer for 10 minutes.
Drain samp and beans if necessary. Add with cabbage, spinach and salt to onions and simmer for another 10 minutes.
Season to taste with lemon juice and pepper and serve warm.

Tip
Add 300 g stewing beef, fat removed to the samp and beans and cook together. Follow the recipe as above and increase the curry powder to taste.- See more at: 

#sampandbeans

Recipe from Benedict Thutloa

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/tradisionele-groente-slaaie-souse.html