Soak the samp in 1 litre of water for at least 2 hours, or preferably overnight.
Drain the water & rinse with the remaining 500ml water, rubbing the samp between flat palms while removing the kernel coating.
In a deep heavy-based pot, pour in samp and cover with 1-litre vegetable stock and bring to the boil.
Lower the heat to medium and cook samp till al dente, topping up with stock and stirring occasionally, until all the stock has been fully absorbed.
In a medium saucepan over medium heat add oil and fry onion for 5 minutes, add the mushrooms, garlic, salt, pepper, orange zest and cook for a further 3 minutes, then add to the fish together with the cream and simmer for a further 5 minutes, while stirring occasionally.
Add orange juice and stir till well combined (optional).
Top with butter and parmesan cheese and serve.
other recipes you may like
CHEF VICKY Pilchard Fried Rice with Cabbage
With Chef Vicky’s Fried Rice with Cabbage recipe, there is no need for a lot of spice because with the Lucky Star there is already so much flavour! Simply garnish with parsley or micro herbs and serve warm.
This delicious perfectly Stuffed Pap Balls is Chef Nokuzola’s signature dish. It’s golden and crispy on the outside and warm and tasty on the inside. Serve with the Chakalaka Dipping Sauce for an extra kick.
Our Pilchard stew with Chakalaka & dumplings serves up to 6 people is can be cooked in 60 minutes. Lucky Tip: You know it’s ready when you insert a sharp knife in the centre and it comes out clean, if not continue to cook.