Samp and beans with a fresh chakalaka

Comfort food for winter with something fresh and healthy on the side. The fresh ginger and avocado adds a zing to this home-cooked family meal. The chakalaka is also good on eggs, a burger, fish or in a wrap or pita.

Serves 6


  • 250 ml (1 cup) samp
  • 250 ml (1 cup) dried sugar beans
  • 10 ml (2 tsp) Westfalia Garlic-Flavoured Avocado Oil
  • 500 g stewing lamb or beef without the bone, cubed
  • 1 large onion, chopped
  • 2 celery stalks with the leaves, chopped
  • 4 carrots, halved and sliced
  • 3 baby marrows, coarsely grated
  • 300 g butternut, coarsely grated
  • 10 ml (2 tsp) ground coriander
  • 20ml (4 tsp) paprika
  • 1 bay leaf
  • 750 ml (3 cups) chicken stock
  • 250 ml (1 cup) strong Rooibos tea
  • 2 x 410 g tins chopped tomatoes
  • 30 ml (3 tbsp) each chopped fresh origanum and rosemary
  • salt and pepper to taste
  • Fresh chakalaka
  • 2 avocados, cubed
  • 2 ripe tomatoes, cubed
  • 20 ml (4 tsp) grated fresh ginger
  • 1 red pepper, seeded and cubed
  • 30 ml (2 tbsp) chopped fresh Italian parsley
  • 30 ml (2 tbsp) lemon juice


  1. Soak samp and beans overnight in enough cold water. Drain and rinse.
  2. Heat oil in a large pot over a medium heat and fry meat on all sides until golden brown. Spoon out.
  3. Add onion and celery and sauté until soft. Add carrots, baby marrows and butternut and spices and sauté until aromatic.
  4. Add meat, samp, beans, stock and tea. Bring to the boil and reduce the heat. Cover simmer for 2-2½ hours or until samp, beans and meat are tender.
  5. Add tomatoes and origanum. Simmer for 15-20 minutes. Season to taste.
  6. Fresh chakalaka: Mix all the ingredients together and season to taste. Serve spoonfuls on top of the hot samp and beans.

Posted in Starters.