Samp & Beans with Beef (with Iwisa)

Ingredients:

For The Beef Stew:

• 14 cups, about 2.8 kg dry Iwisa No.1 Samp
• 7 cups, about 1.4 kg dry sugar beans, speckled or similar
• 14 Tbsp, about 210 ml / ¾ cup oil
• 14 large onions, finely chopped
• 21 cloves garlic, finely chopped
• 3.5 kg beef shin, off the bone, diced, or similar stewing beef
• 10.5 litres boiling water, start with this and add more if needed during cooking
• 14 oxtail stock cubes, crumbled, or equivalent beef stock powder
• 14 tsp smoked paprika
• 14 tsp mild curry powder
• 7 Tbsp soya sauce
• 7 tins chopped tomatoes, about 2.8 kg total
• 14 cups grated carrot, about 3–3.5 kg carrots
• Salt and pepper to taste
• Sugar to taste, start with 7–14 Tbsp / 100–200 ml; add gradually for balance

Method

1. Soak the samp and beans: Rinse the samp and beans well. Soak them together in plenty of cold water overnight (or for at least 6–8 hours). Drain and rinse before use.

2. Brown the base: In one or more very large heavy pots. Heat the oil over medium heat. Fry the chopped onions and garlic until soft and golden (about 5–10 minutes).

3. Add the beef: Add the diced beef and fry for a few minutes until browned on all sides (do this in batches if needed to avoid overcrowding).

4. Build the stew: Pour in the boiling water and add the crumbled stock cubes. Stir to dissolve. Drain the soaked samp and beans, then add them to the pot.

5. Add seasonings and veggies: Stir in the smoked paprika, mild curry powder, soya sauce, chopped tomatoes, and grated carrots. Bring to a boil, then reduce to a low simmer.

6.Slow cook: Cover with a lid and simmer gently for at least 2–3 hours (stirring occasionally), until the beef is very tender, the beans are soft, and the samp has a creamy texture. Add extra boiling water during cooking if it becomes too thick (you want a rich, thick gravy at the end). The total simmer time may be 3–4 hours.

7.Finish and season: Taste and season with salt, pepper, and sugar to balance the flavours (sugar helps round out acidity from tomatoes). Simmer for a further 30–45 minutes with the lid on to allow the flavours to fully meld and the gravy to thicken nicely.

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