500 ml (2 cups) SPAR Maize Samp
1 SPAR Chicken Stock Cubes
30 ml SPAR Sunflower Oil
1 Large Onion Finely Chopped
3 Large Cloves Garlic Chopped
1 Green Pepper Finely Chopped
250 g Button Mushrooms Sliced
3 Carrots Chopped
1 Large Red Chilli Finely Chopped
1 x 410 g Can SPAR Diced Tomatoes
Fresh Dhania Rinsed Leaves Chopped
1 x 410 g Can SPAR Butter Beans Drained
250g SPAR Grated Cheddar Cheese (500 ml)
Cover the samp with lots of water. Set aside to soak for at least 8 hours. Rinse and drain. Pour generous amount of boiling water over the soaked samp, and add the stock cube. Boil until sampis tender and the water is absorbed.
Lightly fry the onion, garlic, green pepper, mushroom, carrot and chilli together in a little oil. Add the tomato and Dhania, and simmer until the liquid reduces and thickens. Stir in the sugar beans.
Combine this mixture with the cooked samp. Cover and keep warm. Just before serving, add in the cheese to melting the heat of the samp.