Samp and beans is a traditional South African dish, and was a favorite of Nelson Mandela. Drain the samp and beans, transfer to a pot and cover with water. Bring to the boil then simmer for 60-90 ...

Place samp and beans in a pot, cover with water and bring to the boil. Add salt and stock cubes, reduce heat and simmer over low heat for 2-3 hours until soft, adding water when necessary.

Samp is dried white corn kernels that have been coarsely cracked. It is often paired with beans, like in this favourite South African recipe, and widely used across America, too.

Combine spices and oil, and coat the pork thoroughly. Cover and refrigerate for 1 hour minimum or overnight. Soak samp and beans separately in cold water for 6 hours or overnight.

Nothing says Heritage Day more than traditional, slow cooked South African food. A meal made easy thanks to a local product to keep it bubbling while you enjoy some family time. Chef Jackie ...