I have not made this, but I know that I will enjoy it, mealies are my 'thing'. Fresh corn has been added for flavour and colour. But the real trick here is to make a stock with the stripped corn cobs and to cook the samp in that!
Serves 4 - 6
1 cup (250 ml) samp
5 cups (1.25 litre) boiling water
2 T (30 ml) Ina Paarman’s Vegetable Stock Powder
3 – 4 mealies, kernels cut off
2 – 3 T (30 -45 ml) butter
Pre-soak the samp covered in boiling water for at least 2 hours or overnight. Strip mealies from the cobs, keep the mealie pips on one side and boil the cobs in the measured 5 cups of boiling water for 1 hour.
Drain the soaked samp. Add the corn stock (discard the cobs) and add the Vegetable Stock Powder.
Simmer samp for ±1 – 1½ hours.
Add the mealie pips and cook, with the samp, for 15 – 20 minutes.
Add butter and mash in lightly with a fork.
Serve with a stew or potjie.