Page 62 - Through the eyes of an African chef

THROUGH THE EYES OF AN AFRICAN CHEF
Samp and beans in bone marrow
INGREDIENTS
2 cups samp (coarse corn kernels)
Boiled water (enough to cover and soak samp overnight)
300g marrow bones
1 medium onion, diced
3l vegetable or chicken or beef stock 1 cup sugar beans
Salt to taste
Knob of butter (optional, but unnecessary if the bones have enough marrow)
INSTRUCTIONS
Rinse the samp in cold water and soak overnight in a bowl with enough hot water to just cover it.
Brown the marrow bones and onion for 15 minutes at 180°C in the oven. Remove roasted marrow from a couple of bones and set aside as garnish, for later.
In a medium-sized pot, place the samp with its liquid, bones and 2l of the stock; cook for 15 minutes. Stirring, add the beans and the rest of the stock and cook for 40 minutes on a low heat. Cook until the mixture is soft enough, according to your preference. You may need to add more water if you continue cooking it. Season with salt.
The samp and beans should be soft, and the remaining marrow (umkantsha) should have fallen off the bone and into the samp. Remove and set aside the bones for serving. For a richer flavour, add the knob of butter just before you serve.
TO SERVE
Serve in a small bowl or in the marrow bones that were set aside (cut them lengthways). Garnish with the roasted marrow.
SERVES 4–6 PREPARATION TIME 5 MINS SOAK OVERNIGHT COOKING TIME 50–60 MINS
60 MAINS AND SIDE DISHES [ chapter two ]