For Your Sunday Meal : Mogodu and Samp
To celebrate this year's heritage month we give you a nice recipe of mogodu and rich creamy samp.
Cooking with Metjie
1kg tripe (beef)
1 onion, chopped
2 tablespoons ground black pepper
3 tablespoons of paprika
Wash and cut your tripe into pieces,Cover tripe with water, bring to the boil and simmer for three hours.
Add onion, , pepper, salt and paprika to taste.
Add more water Simmer for a further 30 minutes until it is are cooked through.
Samp with a twist! If you love your creamy samp you definitely are gonna enjoy this recipe.
2 cups Samp
½ cup Cremora (or Ellis Brown)
38 g Cream of mushroom soup/ cream of chicken soup (1 packet)
2 tbsp Margarine
1 tsp Aromat
Prepare your Samp
Wash your samp.
Once washed place your samp in bowl and soak overnight. (Soak in 1l of cold water)
Cooking your Samp
Drain your samp and place in pot.
Add boiling water to your samp. (add enough water to cover your samp)
Bring to boil. Once boiling reduce heat and allow to simmer for 2 hours or until nearly soft. Stir every 30 minutes. Add water while cooking if necessary.
In a bowl or jug mix your Cremora and cream of mushroom soup with a 100 ml of hot water and mix until it forms a paste. Once paste has formed add another 150 ml of warm water. Add to your samp.
Add your margarine and aromat to your samp as well.
Allow to simmer for a further 20 minutes.(stir occasionally – you should get a creamy texture)
Serve hot and enjoy!