South Africans love their “pap en sous” (stiff maize porridge) with a side of chakalaka (tomato and onion sauce) when it’s braai time. This creamy mushroom samp, on the other hand, is a result of experimenting with a local staple and turning out to be a delicious addition to the menu. As a simple and excellent side dish, it is greatly enhanced by the savoury flavour added by the mushrooms.
Creamy mushroom samp tips
Samp needs to start its preparation the day before because it needs to rest in water. It’s possible that you’ll need to add more water as the grain softens if you’re not accustomed to cooking it. Great aromas come from the garlic and celery, and chillies may be added for spiciness if desired. During the week, serve this wonderful accompaniment with a roast chicken supper; on the weekend, serve it with your grilled steak, chops, and/or boerewors.
Braai time calls for some authentic South African sides. This creamy mushroom samp side dish has a twist that you need to try.