You can usually buy samp at international markets or online. If you can’t find it, use crushed white hominy as a substitute. [2] X Research source Soaking the samp and dried beans overnight reduces the overall cooking time.
You want to the samp and beans to be soft but not mushy, so keep an eye on the stockpot once it reaches the 1-hour mark. You shouldn’t need to cook the mixture longer than 90 minutes.
Stir the seed and pod mixture frequently to prevent scorching. Prepare the toasted spices while the samp and beans are simmering.
Keep frying the mixture until the onion is translucent.
Refrigerate any leftovers in an airtight container and consume them within 3-4 days.
Samp is pounded maize kernels. If you can’t find that, use crushed white hominy instead. Since unsoaked samp takes a long time to cook, it’s important to soak it overnight to reduce the cooking time.
Use about 1/2 teaspoon (2. 5 grams) of salt for the water. The samp should get tender in about 30 minutes.
Put any leftovers in an airtight container and keep them in the fridge. Eat the samp within 3-4 days.
