AuthorJan BouwerThis saucy samp bake is a great way to spice up this braai-time staple.
Preheat the oven grill.
Drain the samp, transfer to a pot, cover with cold water and cook until done. When cooked, season with salt.
Heat the oil and fry the onion and green pepper until soft. Add the garlic and stir-fry until fragrant. Add the bacon and mushrooms and stir-fry until lightly browned.
Mix the stock, boiling water and chutney, season with salt and pepper, and add to the onion mixture. Simmer until the water has evaporated. Stir the mixture into the samp.
Transfer to an ovenproof dish or cast-iron pot. Pour over the cream and prick the surface with a fork so the cream flows into the samp.
Sprinkle cheese on top and grill until the cheese melts.
Ingredients
Directions
Preheat the oven grill.
Drain the samp, transfer to a pot, cover with cold water and cook until done. When cooked, season with salt.
Heat the oil and fry the onion and green pepper until soft. Add the garlic and stir-fry until fragrant. Add the bacon and mushrooms and stir-fry until lightly browned.
Mix the stock, boiling water and chutney, season with salt and pepper, and add to the onion mixture. Simmer until the water has evaporated. Stir the mixture into the samp.
Transfer to an ovenproof dish or cast-iron pot. Pour over the cream and prick the surface with a fork so the cream flows into the samp.
Sprinkle cheese on top and grill until the cheese melts.
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