2 cups dried samp
2 cups boiling Water for soaking
2 bay leaves
Pinch Saffron (optional) or substitute with Pinch turmeric
60ml single cream
Salt to taste
Place the samp into a bowl, then pour over the boiling water and leave to stand and soak for 30 minutes. You can also soak the samp for 24 hours, using cold water.
Rinse the soaked samp, then place into a pot. Add the bay leaves, saffron (if using) and cover with cold water.
Bring to the boil, then turn down to a simmer and cook for 1 hour, checking halfway through to top up the water if necessary.
Give the samp a stir, the kernels will be softer, but not quite cooked through and the starch will have come out of the samp and thickened the mixture. Add more water to cover, then simmer for anothe 30 minutes.
Check if the samp is cooked through by tasting a few kernels (if they are tender, then it’s ready) or mash a few kernels with a fork, if they mash easily then the samp is cooked through.
Add the cream and season generously with salt then simmer for 5 minutes.
Serve as an accompaniment to your favourite stew or curry.