8 cups (2kg) SPAR Samp
4 litres water
1 cup (250ml) SPAR Butter
2 large onions, chopped
2 garlic cloves, chopped
4 cups (1kg) SPAR Canned Mushrooms, drained
2 packets (140g) SPAR Cream of Chicken Soup
3 cups (750ml) SPAR Coconut Cream
Salt and pepper to taste
METHOD
1. Rinse the samp under running water.
2. Soak it overnight or for 10 - 12 hours in 4 litres of water.
3. Rinse again before cooking. Do not cook samp in the water used for soaking.
4. Place samp in a heavy saucepan and cover with water. Let it simmer for 2½ - 3 hours.
5. In another saucepan, melt butter and add onions and garlic. Cook for 3 - 4 minutes or until soft, not brown.
6. Add mushrooms and cook for further 2 - 3 minutes. In a jug, mix ½ cup of boiling water and chicken soup, stir in coconut cream.
7. Combine creamy mushroom mixture with samp. Reduce heat. Let it simmer for another 15 - 20 minutes.
8. Season well with salt and pepper.
2. Soak it overnight or for 10 - 12 hours in 4 litres of water.
3. Rinse again before cooking. Do not cook samp in the water used for soaking.
4. Place samp in a heavy saucepan and cover with water. Let it simmer for 2½ - 3 hours.
5. In another saucepan, melt butter and add onions and garlic. Cook for 3 - 4 minutes or until soft, not brown.
6. Add mushrooms and cook for further 2 - 3 minutes. In a jug, mix ½ cup of boiling water and chicken soup, stir in coconut cream.
7. Combine creamy mushroom mixture with samp. Reduce heat. Let it simmer for another 15 - 20 minutes.
8. Season well with salt and pepper.
Serves 10 - 12
(Recipe - Spar)
