Zambian Samp and Beans

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Samp with Beans is a beloved Zambian staple combining dried cracked maize kernels with sugar beans simmered until tender and creamy. This filling one-pot dish is commonly enjoyed across Zambia as a hearty main or side, often paired with pumpkin leaves, grilled vegetables, or a simple tomato relish.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 9 gFat
• 1.5 gSaturated Fat
• 64 gCarbs
• 14 gFiber
• 5 gSugar
• 16 gProtein
• 620 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 5.5 mgIron
• 10 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the samp and beans

• 2 cups dried samp (cracked maize kernels)
• 2 cups dried sugar beans or red kidney beans
• 8 cups water, plus more as needed
• 1 tablespoon salt

For the aromatic base

• 3 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 ripe tomatoes, diced (or 1 can crushed tomatoes)
• 2 cloves garlic, minced
• 1 teaspoon curry powder
• 1/2 teaspoon ground paprika

Optional finishing ingredients

• 1 cup pumpkin leaves (or spinach), shredded
• 1/4 cup ground peanuts (optional, for richness)
• Fresh cilantro, chopped, for garnish

Directions

1. Place the dried beans in a large bowl, cover with plenty of cold water, and soak overnight (8-12 hours). Drain and rinse before cooking.
2. Place the soaked beans in a large heavy pot, cover with fresh water, and bring to a boil. Reduce heat and simmer for 45 minutes, or until beans are just tender but still holding their shape. Drain and set aside.
3. In the same pot, add the samp and 6 cups of fresh water. Bring to a boil, then reduce heat and simmer covered for 60-75 minutes, stirring occasionally and adding hot water as needed to keep the samp submerged, until the kernels are tender but slightly chewy.
4. While the samp cooks, heat the vegetable oil in a separate skillet over medium heat. Add the chopped onion and saute for 4-5 minutes until translucent and lightly golden.
5. Stir in the garlic, diced tomatoes, curry powder, and paprika. Cook for 5-7 minutes until the tomatoes break down and the mixture forms a thick, fragrant sauce.
6. Add the cooked beans and the tomato-onion sauce to the pot with the samp. Stir gently to combine, then simmer together for 15-20 minutes so the flavors meld and the mixture thickens to a creamy, stew-like consistency.
7. If using pumpkin leaves or spinach, stir them in during the final 5 minutes of cooking until wilted. Mix in the ground peanuts for extra richness if desired.
8. Taste and adjust salt, then transfer to a serving bowl and garnish with fresh cilantro. Serve hot as a main dish with a side of grilled vegetables, kapenta, or a simple tomato and onion salad.

Cook’s Notes

• Soaking the beans overnight is essential for even cooking and reducing digestive discomfort; a quick-soak method of boiling for 2 minutes then resting for 1 hour also works in a pinch.
• Samp texture is a matter of regional preference; Zambian home cooks often like it soft and porridge-like, so don't worry about overcooking it a bit.
• If samp is hard to find, substitute with hulled barley or whole hominy (dried posho-style maize) for a similar chewy texture.
• Add a smoked fish or piece of salted pork while simmering the beans for a deeply savory traditional flavor boost.
• Leftovers thicken significantly when chilled; loosen with a splash of water or stock when reheating on the stovetop.

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