Traditional creamy cheese samp

Samp is a South African dish consisting of dried corn kernels that have been stamped and roughly crushed. It can be cooked and eaten as it is, or you can add few extras and make it WOW!


  • 2 cups of samp soaked overnight
  • 1 litre chicken stock ( enough to cover the samp)
  • 1 cup of grated parmesan cheese, or grated cheddar – or a combination of the two
  • Garlic and herb seasoning
  • 1 tin creamed sweetcorn (optional)








  1. Place the soaked samp in a large pot and add enough chicken stock to cover.
  2. Bring to boil, cover and simmer at low heat for 45 minutes or until tender, add more stock if it starts to catch.
  3. If using a Wonderbag, allow samp to boil rapidly for about 15 minutes, put the lid on and quickly place pot into the bag and close tightly. Leave for at least 6 hours.
  4. Once samp is cooked and all the liquid is absorbed, stir in the cheese, garlic and herb seasoning and the sweetcorn.
  5. Serve and enjoy!
  6. This dish is suitable for freezing.

A Wonderbag works in the same way as a haybox, by retaining the heat inside your pot and allowing the food to ”continue cooking in its own heat”. The best thing is, your food can’t burn in a wonderbag.

Food can therefore be prepared in the morning and will be ready (and still warm) when you get home in the evening.

Mainly suitable for dishes that require long, slow cooking like samp, beans, rice, and even breyani.




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