Ingredients
2 cups samp and beans mix
500g beef cubes
1 onion, chopped
2 tomatoes, chopped
2 tbsp tomato paste
2 carrots, sliced
2 cloves garlic, crushed
1 tsp paprika
1 tsp mild curry powder
1 tsp dried mixed herbs
1 beef stock cube
2 tbsp cooking oil
Salt and black pepper, to taste
4–5 cups water, plus extra if needed
Fresh parsley or coriander, optional
Method
Soak the samp and beans overnight in plenty of water. Drain before cooking.
Add the samp and beans to a large pot, cover with fresh water and simmer for about 1½–2 hours, or until tender (add more water if needed).
While that cooks, heat the oil in a separate pot and brown the beef cubes in batches. Remove and set aside.
In the same pot, sauté the onion until soft. Add the garlic, paprika, curry powder and mixed herbs, then cook for another minute.
Stir in the tomatoes and tomato paste and cook until the tomatoes start to break down.
Add the tomato mix, beef cubes into the samp pot, add the stock cube and about 2 cups of water. Cover and simmer for 35–45 minutes, or until the beef is tender. Add the carrots cook until soft.
Simmer for another 10–15 minutes so all those flavours come together.
Season with salt and pepper, garnish if you like, and serve hot.
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