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Samp Porridge




Source of Recipe


Newsday


Recipe Introduction


Circa the 17th Century


List of Ingredients





1 pound beans (any type available)

1 pound yellow or white samp (hulled corn, hominy)

Preserved meat, such as corned beef or salt pork

Peeled and cut root vegetables to taste, such as potato, carrots, onion, parsley Salt and pepper to taste

Recipe



1. Soak beans in water overnight.

2. In the morning, put samp into a large kettle with enough water to cover by three inches. Bring to a boil, then simmer for several hours, until tender; add water and stir from time to time.

3. In another pot, cook soaked beans in water for 45 minutes, or until skins slip easily.

4. One hour before serving, add prepared vegetables to samp and continue cooking until tender. Add beans. Correct flavor. Serve. Note: This dish improves with age, and is better after two to three days.