Samp is a South African staple food. It’s relatively cheap, filling and generally easy to cook. Its versatility also makes it a firm favourite in households across the country because you can have it as the base of your meal with chicken, stews and uLusu. It’s also a nice alternative to uMngqusho, which is the version of it that you make with sugar beans (see recipe elsewhere on this blog). There are a number of ways to make your samp creamy. Some people add powdered milk which adds an ever so slight sweetness to it. Others add white sauce. It’s really up to you how you like yours. I’ve made mine in different ways but the below recipe is for me the simplest one-pot version that guarantees a perfect result every time.