Warm up this with creamy samp and traditional hardbody chicken.
Image: Google gemini generated
Winter calls for slow, hearty meals that warm the body from the inside. Nothing beats a traditional meal like samp with a meaty dish, be it hardbody chicken or oxtail.
Samp, a South African traditional staple, provides long-lasting energy, is naturally gluten-free, and is budget-friendly.
The meal preparation does take a bit of time, especially if you soak the samp overnight, but in total, the dish can be made in about 1 hour and 15 minutes.
Ingredients
2 cups (500g) quick-cook samp (or pre-washed standard samp)
1.5 liters of boiling water
2 tablespoons butter or margarine
½ cup (125ml) fresh cream, sour cream, or buttermilk
3 tablespoons powdered milk or creamer (like Cremora or Ellis Brown)
½ cup grated cheddar or mozzarella cheese
Seasoning: Aromat (or garlic salt), white pepper, and salt to taste
Instructions
Cook the Samp: Rinse the samp thoroughly in cold water. Add the samp and the boiling water to a large pot, cover, and let it simmer for 30–40 minutes (or until the grains are soft and most of the water is absorbed).
Note: If using standard un-soaked samp, boil for at least 80 minutes.
Make the Cream Base: While the samp cooks, mix your powdered milk or creamer with ÂĽ cup of warm water to create a smooth, rich liquid.
Combine: Once the samp is soft, drain any excess water. Turn the heat down to low, and stir in the butter, fresh cream, prepared powdered milk, grated cheese, Aromat, and white pepper.
Let the pot simmer until the samp is thick and beautifully creamy. Garnish with parsley or spring onions, and serve.
Commonly known as uMleqwa in isiXhosa or mukokorishi in Shona, chicken hardbody is a free-range, old hen. The chicken requires long, slow cooking (2 to 3 hours) to become tender.
Ingredients
1 whole Hardbody Chicken, jointed into pieces
1 large onion, chopped
Spices: Paprika, salt, and chicken bouillon or stock cubes
1 liter of water
Method:
Boil and Render: Place the chicken pieces into a large pot with 1 liter of water, salt, and bay leaves. Boil on medium-high heat until the water completely evaporates (about 1.5 to 2 hours).
Brown: Once the water is gone, the chicken will begin to fry in its own natural fat. Let it brown for 3 to 5 minutes to lock in flavor.
Sauté: Add the chopped onion and spices (paprika, curry powder) to the pot. Sauté for 3 minutes until fragrant.
Simmer and Reduce: Add 1 cup of water or chicken stock. Lower the heat, cover, and let it simmer for another hour until the meat is tender and easily falls off the bone.
IOL