Friday, November 12, 2010


Stacy ate plenty of this in Cape Verde, West Africa. We made it a few times and it's very hearty and very tasty. Samp is a variety of dried corn they use in Africa and is not easily found in most places in the U.S. I looked up substitutes and hominy seems to be close. We've been fortunate to have the samp on the few occasions we've made it. --Mark


8 quarts boiling water, salted
2 lb samp
1 lb dry beans
3-4 lb meat (beef shank, spare rib, ham hocks, salt pork, etc.)
2-3 onions, sliced
2 T lard or other fat


Soak beans and samp overnight. Place meat in water and bring to a boil. Lower heat. Place samp and beans in a colander and wash. Cook samp and beans in a separate kettle. Cook until tender. Add meats toward the end of the cooking process.

As foam appears on the surface of the water, skim it away. Place fat in a frying pan and saute sliced onions until golden. Add to meat and beans. Season with salt and pepper to taste.


Greens such as kale or collards can be added at the end of the cooking process.

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