samp curry + mandela + humanity + humility = the true colours of our rainbow nation
Prep time
Cook time
Total time
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.
  1. Fry onion till translucent in the oil.
  2. 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.
  3. Add the grated tomato and let it simmer till thick – +- 10 minutes on medium heat.
  4. Add ½ cup of water and let it simmer again till thick. This way you are really creating this delicious tomato chutney.
  5. Then add the samp and heat through for about five minutes - season to taste.
  6. Serve with fresh coriander and a roti.
Recipe by Anél Potgieter at