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How to cook samp without soaking.

Samp is a type of dried corn kernels that are commonly used in South African cuisine. Typically, samp requires soaking before cooking to soften the kernels and reduce cooking time. However, if you want to cook samp without soaking, you can follow these instructions:

How to cook samp without soaking

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Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Course Main Course
Cuisine South African


  • 1 cup dried samp

  • Water
  • salt


  • 1. Rinse the dried samp kernels under cold water to remove any dirt or debris.
    2. Place the samp in a large pot and add enough water to cover the kernels. The water should be at least 3-4 inches above the level of the samp.
    3. Optional: Add salt to the pot for seasoning, if desired.
    4. Bring the water to a boil over high heat.
    5. Once the water reaches a rolling boil, reduce the heat to low and cover the pot with a lid. Allow it to simmer for about 2 hours, or until the samp kernels are tender. Stir occasionally to prevent sticking.
    6. Check the tenderness of the samp by tasting a few kernels. If they are still too firm, continue simmering for another 15-30 minutes and check again.
    7. Once the samp is tender, remove the pot from the heat and drain any excess water.
    8. Serve the cooked samp as a side dish or use it in recipes as desired.



Cooking samp without soaking will generally result in a longer cooking time compared to soaked samp. Soaking helps to soften the kernels and reduce the cooking time. If you have the time, it is recommended to soak the samp overnight or for at least 6-8 hours before cooking to achieve a more tender texture and reduce cooking time.
Enjoy your samp dish!


Serving: 50g
Keyword samp
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