RECIPE: Samp and beans in bone marrow
'Through the Eyes of an African Chef' author Nompumelelo Mqwebu does an old SA staple with a twist
Prep time: 5 mins (soak overnight)
Cooking time: 50-60 mins
500ml (2 cups) samp (coarse corn kernels)
Boiled water (enough to cover and soak samp overnight)
300g marrow bones
1 medium onion, diced
3 litres vegetable or chicken or beef stock
250ml (1 cup) sugar beans
Salt to taste
Knob of butter (optional, and unnecessary if the bones have enough marrow)
1. Rinse the samp in cold water and soak overnight in a bowl with enough hot water to just cover it.
2. Brown the marrow bones and onion for 15 minutes at 180°C in the oven.