CREAMY COCONUT & SWEETCORN SAMP THIS dish puts a modern, plant based

 CREAMY COCONUT & SWEETCORN SAMP THIS dish puts a modern, plantbased

THIS dish puts a modern, plant based spin on a familiar staple samp by pairing it with the richness

of coconut milk and the sweetness of corn. It’s comforting, full of flavour and celebrates indigenous

ingredients in a new way.

Ingredients

• 1½ cups samp, soaked overnight and rinsed

• 400ml coconut milk

• 1 cup fresh or frozen sweetcorn

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tbsp coconut oil or any neutral oil

• 1 tsp paprika

• Salt and black pepper, to taste

• Optional: ½ tsp curry powder for

• extra depth

Method

• Add soaked samp to a pot with plenty of water. Simmer until tender (about 1.5–2 hours), topping up with water as needed. Drain and set aside.

• In a large saucepan, heat coconut oil. Add onions and sauté until translucent. Add garlic, paprika and curry powder (if using) and cook for 1 minute.

• Stir in the coconut milk and sweetcorn. Let simmer for 5–7 minutes until the corn is cooked through and the mixture thickens slightly.

• Add the cooked samp to the coconut mixture. Stir well and let it simmer for 10 more minutes so the flavours blend. Season with salt and pepper to taste.

• Dish into warm bowls and top with chopped parsley or spring onion. Serve as a main or hearty side.