- 400g can Lucky Star Pilchards in Hot Chilli
- 100g samp
- 100g dried beans
- 25 litres (5 cups) water, plus extra for soaking
- 400g can whole kernel corn, drained
- Rinse the samp and beans with cold water, then tip into a bowl and add cold water to cover generously. Cover and set aside for about 8 hours to soak.
- Alternatively – if you’re pressed for time – place in a medium saucepan, add cold water to cover, bring to the boil and cook for 5 minutes. Remove from the heat and allow to soak for 1 hour. Drain.
- Bring 1.2 litres water to the boil in a medium saucepan. Add the samp and beans, cover and cook over very low heat for about 1½ hours until very tender. Start checking for doneness after 1 hour. Drain off any excess water.
- Stir through the curried pilchard cutlets and the corn and heat through. Tip into a warm serving bowl and serve.
The cooking time depends on the type of bean as well as the age (the older, the tougher). This dish is also good served cold.
Although mealies (corn) grow throughout the year, winters aren’t their most productive time, so summer (between December and March) is when they’re at their best. In recent years, a new, sweet cultivar has become available, which has replaced the mealies many of us remember from our childhood.