Creamy Samp

Ingredients (Quantity depends on the number of people you are cooking for):
• Samp
• Garlic Salt
• Aromat (optional)
• Fresh Milk
• Pasteurized Fresh Cream
• Dried origanum

• Soak your samp overnight
• Then discard the water the following day and boil the samp with fresh water and garlic salt (allowing it to simmer slowly until it is almost ready)
• Check your dish regularly to see if it needs more water and stir frequently to prevent it from sticking to the bottom of the pot
• When the samp is soft then gently add your Pasteurized cream and fresh milk, and stir the mixture occasionally for 5 – 7 minutes
• Then season your now creamy samp with dried origanum and mix to desired consistency for 2 minutes
• Then serve

Sweet Corn

• Place the cobs in a pot of unsalted boiling water and cook the corn for 3-5 minutes or until tender. The exact cooking time will depend on the type of corn you buy and its maturity. Very fresh corn or super-sweet varieties may require a shorter cooking time while older corn may require a longer one.

Lamb Stew

• Fresh lamb pieces
• Robot peppers (julienne sliced)
• Crushed garlic
• Fresh ground black pepper
• Onion rings
• Chutney
• Himalayan pink salt
• Baby carrots
• Baby potatoes
• Diced butternut/pumpkin
• Baby marrows
• Worcester sauce
• Bay Leaves
• Coriander leaves
• Barbeque spice
• Rosemary & olive spice
• Rich tasty lamb soup
• Avocado oil


• Boil your Lamb pieces with fresh water and Himalayan pink salt for 45 to 60 minutes
• Wash your veggies (i.e. baby carrots, baby potatoes, butternut and baby marrows) and boil them with the meat until they are soft
• Scoop them out into an empty bowl
• As soon as the boiling water has evaporated and the meat is almost ready, pour 30ml (2 table spoons) of avocado oil into the pot and add your julienne sliced robot peppers, crushed garlic and onion rings
• Stir until golden brown while you are constantly seasoning your mixture with ground black pepper, lamb soup and spices
• Continue to stir to desired consistency and add a cup of water for the soup
• Boil for 6 – 7 minutes and add your Worcester sauce, bay leaves and coriander leaves for the rich aroma and veggy mouthwatering taste
• Add 2 table spoons (30ml) of chutney into the soup and put back the boiled vegetables into the pot , then simmer for 3 – 5 minutes allowing the veggies to suck in the tasty soup
• Then serve

“The dish is superlative for dinner with family and friends, and can be best complemented with a proper wash down of some Pinotage wine”