samp curry + mandela + humanity + humility = the true colours of our rainbow nation
Author: anél potgieter
Serves: 4
- 2 Cups of cooked samp – the samp must not be all soft – it needs to be slightly al dente and still have a bit of biting texture.
- 2 Large onions finely chopped
- 3T Cooking oil
- Spices
- 3 Cardamom pods
- 3t Mustard seeds (yellow)
- 1t Fennel seeds
- 1t Cumin seeds
- ½t Coriander fine
- 4t Curry powder (I use medium for this dish)
- 1t Turmeric powder
- 1 Cinnamon stick
- 1t Chillie flakes
- Other
- 4 Large garlic cloves – grated
- 2 Thumbs fresh ginger – grated
- 6 Medium tomatoes – grated
- Salt and pepper.
- Fry onion till translucent in the oil.
- Then add all the spices as well as the grated garlic and ginger and fry slowly for about 5 minutes until all the flavours are released.
- Add the grated tomato and let it simmer till thick – +- 10 minutes on medium heat.
- Add ½ cup of water and let it simmer again till thick. This way you are really creating this delicious tomato chutney.
- Then add the samp and heat through for about five minutes - season to taste.
- Serve with fresh coriander and a roti.
Recipe by Anél Potgieter at https://anelpotgieter.com/?p=3801
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