Soup

Samp and beans (stewed crushed maize and beans)

Name: Samp and beans (stewed crushed maize and beans)
Total time: 130 min
Yield: 6 servings
Ingredients: 300 g (1 1/2 cups) Maïs concassé (samp); 150 g (3/4 cup) Black-eyed peas; 1 Onion; 2 Tomato; 2 tbsp Peanut oil; 2 cloves Garlic; 1 Bouillon cube; 1.5 L (6 cups) Water; 1 pinch Gros sel

Preparation time: 2 h 10
Servings: 6 servings

Ingredients

6 servings

Maïs concassé (samp) — to buy300 g (1 1/2 cups)
Black-eyed peas — to buy150 g (3/4 cup)
Onion — to buy1
Tomato — to buy2
Peanut oil — to buy2 tbsp
Garlic — to buy2 cloves
Bouillon cube — to buy1
Water — to buy1.5 L (6 cups)
Gros sel — to buy1 pinch

Preparation

The day before, soak the samp (crushed maize) and the black-eyed beans together in plenty of cold water for at least 8 hours: this greatly reduces cooking time and softens the kernels.
Drain and rinse the samp and beans, place them in a large pot, and cover generously with fresh water (about 1.5 L).
Bring to a boil, then lower to a simmer, cover, and cook for 1h30 to 2 hours, adding hot water if needed, until the maize is tender but still has a slight bite.
Meanwhile, heat the peanut oil in a pan, sauté the chopped onion and crushed garlic for 5 minutes until golden.
Add the diced tomatoes and let them stew for 8 minutes until you get a thick sauce.
Stir this tomato-onion sauce into the samp and beans towards the end of cooking, along with the crumbled stock cube.
Simmer for another 15 to 20 minutes uncovered so the flavors meld and the liquid reduces slightly: the dish should stay moist but not swimming in liquid.
Season with salt to taste, and serve hot alongside seswaa, or on its own as a vegetarian main.