Samp is a South African dish made from dried corn kernels that have been coarsely ground. It is similar to hominy or grits, but the corn kernels used in samp are larger and have a chewier texture.
Traditionally, samp is made by soaking the dried corn kernels overnight to rehydrate them before cooking but in this recipe, we are going to cook our samp without soaking
How to cook samp in a pressure cooker without soaking
- 1 cup samp (dried corn kernels)
- 4 cups water
- Salt (to taste)
- Optional seasonings or ingredients of your choice
- Rinse the samp thoroughly under cold water to remove any dust or debris.
- Place the rinsed samp in the pressure cooker.
- Add 4 cups of water to the pressure cooker. The ratio of water to samp is typically 4:1, but you can adjust it based on your preference.
- Add salt to taste. You can also add other seasonings or ingredients like herbs, spices, or vegetables at this stage if you desire.
- Close the pressure cooker lid securely and ensure that the pressure release valve is set to the sealing position.
- Set the pressure cooker to cook on high pressure. The cooking time will vary depending on the brand and type of pressure cooker you have, as well as the age and quality of the samp. As a general guideline, you can start with around 30 minutes of cooking time.
- Allow the pressure cooker to come to full pressure. Once it reaches full pressure, the cooking time will begin.
- After the cooking time is complete, turn off the heat and let the pressure release naturally. This process allows the samp to continue cooking and absorbing the flavors.
- Once the pressure has fully released, carefully open the pressure cooker lid.
- Check the consistency and tenderness of the samp. If it's not fully cooked to your liking, you can return it to the pressure cooker for additional cooking time. Add more water if needed.
- Taste the samp and adjust the seasoning if necessary. If you added other ingredients, make sure they are cooked to your desired tenderness as well.
- Serve the samp hot as a side dish or as a base for stews, soups, or other dishes.
. It is commonly used as a staple ingredient in South African cuisine and is often served as a side dish or used as a base for stews and casseroles.