I bought a slow cooker on Friday and you best believe I spent the weekend making slow cooked dishes. On Saturday I slow cooked the samp and on Sunday I slow cooked the oxtail. In all enerst I was a bit annoyed that Timmy bought 1kg packet of samp for £4 considering I would have bought in SA for R9 which is about 50pence. I am still trying to wrap my head around these prices for African food but I guess lets indulge.
I will be honest, I am not a fan of samp. I ate samp every day of my boarding school year in 2007 and I vowed I would never eat it again. Fast forward a few years later I found myself cooking samp mainly because Timmy loves samp. I have had to look for different ways to cook it and yesterday I decided to add spice for rice and boy was it yummy. Here is the recipe:
- Packet of oxtail
- 3 robot peppers (green, red yellow
- 2 cloves of garlic
- 1 onion
- 2 tomatoes
- 2 tablespoons of Royco hearty beef soup
- 3 carrots cut in chunky pieces
- 1 teaspoon barbeque spice
- 2 celery stalks cut in big pieces
- Salt and pepper to taste
- 1 teaspoon cayenne pepper/ birds eye chilli (this is optional if you really like hot food)
- Take the oxtail and add salt, pepper and barbeque spice. Fry until golden brown
- Add the fried oxtail into the slow cooker, add enough water to cover the oxtail and let it cook on low for 6 hours or 3 hours on high. I like to do 2 ½ hours on low and 11/2 on high.
- Halfway through cooking add the chunky vegetables (carrots and celery) you can add any other vegetables you like.
- Once the time is up, take a pot and fry some onions and garlic. Add the tomatoes as well as the oxtail and the chunky vegies
- Stir in the hearty beef soup and add stock from the slow cooker
- Let it simmer on low heat for 15 mins or until its ready to serve.
Slow cook the samp on low for 5 hours, dependant on the quantity. Once its done, rinse the samp, transfer it to a pot and add the spice for rice. Simmer on low heat until all water is drained.
Serve with oxtail and your favourite salad.