How do you prepare your samp? Most of us would answer by saying we boil it, add some flavouring or even an additional ingredient such as peas then serve……

BlueWolf has different ideas.  You may be asking yourself who the hell is BlueWolf?  He is one follower and fan of Mzansi Style Cuisine, grew up in the Eastern Cape, the Transkei region.  He was inspired by the samp and bean (umngqusho) recipe (we call it “gnush” thanks to Bret, another follower for giving us the name) I posted earlier.

I tried the recipe, even got some friends and colleagues to taste it.  Everyone loved it! However, it may fool some into thinking that its macaroni and cheese dish i.e. until they dig in and taste.

If you are really challenged in the kitchen, you are having visitors over or even a hot date, this recipe is for you.  It’s easy to prepare and it fills your kitchen with a nice aroma while it is baking in the oven.

A lot of my friends always ask for a recipe to prepare for a date.  This recipe I would recommend.  It’ll leave your guests thinking you are a domestic goddess.  Don’t thank me, thank BlueWolf.

I also would like to thank you BlueWolf for submitting the recipe, encouraging words and for being such a loyal fan and a proud South African! Thank you for the support homie! Amade ngawetyala! (Long speeches are for court hearings)

BlueWolf’s Samp Recipe

Serves: 8-10 people

500ml (2 cups) samp

4 cups boiling water

750ml (3 cups) milk

4 eggs

1.5 tsp salt

250ml (1 cup) cheddar cheese, grated

15ml (1 tbsp) butter/margarine

2ml paprika

2 Russian sausages, sliced (optional)

Method:

1. Soak the samp overnight (or before you go to work depending on your schedule)
2. Drain, add boiling water and cook until soft.  The samp MUST be soft.
3. Preheat oven while cooking to 180, and spray a 2.5L casserole dish – use olive oil spray.
4. Beat eggs, milk, and salt with a whisk.
5. Fold into samp with ¼ of the cheese. Russians are also added at this stage.
6. Dot the dish with butter/margarine.
7. Cover the dish with foil and bake for 45minutes.
8. Remove foil, sprinkle remainder of the cheese, sprinkle with paprika.
9. Bake for 20 minutes.
10. Serve with salad and/or meat.

BlueWolf’s Tip:

•  It’s nice to mix the final cheese sprinkle with feta, blue, gorgonzola – just mix it all up.
•  For an even spicier dish sprinkle paprika over – generously i.e. 5ml.
•  You can substitute paprika for red cayenne pepper.

You may also be interested in this Baked Rice and Coconut Dish 👇

RECIPE: Baked Chicken and Coconut Rice

Author Info

Thuli

Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.