Comfort food for winter with something fresh and healthy on the side. The fresh ginger and avocado adds a zing to this home-cooked family meal. The chakalaka is also good on eggs, a burger, fish or in a wrap or pita.
Samp and beans
250ml (1 cup) samp (chopped dried corn kernels)
250ml (1 cup) dried sugar beans
10ml (2 tsp) Westfalia Garlic-Flavoured Avocado Oil
500g stewing lamb or beef without the bone, cubed
1 large onion, chopped
2 celery stalks with the leaves, chopped
4 carrots, halved and sliced
3 baby marrows, coarsely grated
300g butternut, coarsely grated
10ml (2 tsp) ground coriander
20ml (4 tsp) paprika
1 bay leaf
750ml (3 cups) chicken stock
250ml (1 cup) strong Rooibos tea
2 x 410g tins chopped tomatoes
30ml (2 tbsp) each chopped fresh origanum and rosemary
salt and pepper to taste
2 avocados, cubed
2 ripe tomatoes, cubed
20ml (4 tsp) grated fresh ginger
1 red pepper, seeded and cubed
30ml (2 tbsp) chopped fresh Italian parsley
30ml (2 tbsp) lemon juice
1. Soak samp and beans overnight in enough cold water. Drain and rinse.
2. Heat oil in a large pot over a medium heat and fry meat on all sides until golden brown. Spoon out.
3. Add onion and celery and sauté until soft. Add carrots, baby marrows, butternut and spices and sauté until aromatic.
4. Add meat, samp, beans, stock and tea. Bring to the boil and reduce the heat. Cover and simmer for 2-2½ hours or until samp, beans and meat are tender.
5. Add tomatoes and herbs. Simmer for 15-20 minutes and season to taste.
6. Fresh chakalaka: Stir all the ingredients together and season to taste. Serve spoonfuls with the samp and beans.