We all know that actually, the samp is the star of the table. It can make or break any meat dish. It’s creamy, comforting, and packed with nutrients, but let’s be honest: samp takes time. If you’re already investing that time, you might as well make every spoonful count. Stock is here to help, turning basic samp into a winner dish.

Have a look at some ways to add different flavours to isitambu.

1. Traditional Umngqusho with Beef Stock and Paprika

Follow our Traditional Samp and Beans recipe where we swap plain water for Amapelepele Beef Stock. One teaspoon adds rich, meaty flavour. Finish with a pinch of Paprika Powder for warmth and a beautiful red colour.

2. Chicken Stock for a Light Twist

Sometimes you want a softer, gentler flavour. Swap the beef stock for Amapelepele Chicken Stock, packed with garlic, turmeric, herbs and onion. It’s the perfect base for samp and beans when you want a lighter, slightly spiced taste. Same method, just stir in the stock as your samp cooks and let the spice do the rest.

1. Samp and Mielies

Looking for a colourful summer spin? Try samp with fresh mielies. Use Amapelepele chicken stock as your cooking liquid and add chopped mielies halfway through the simmer. This version is sweet, fresh and earthy, with all the nutrients of samp plus that corn crunch.

This recipe even makes a vegetable stock from the mielie cobs to add extra fresh flavour to the samp.

1. Creamy Twist with Soup Powder

For a creamier finish, add a spoonful of soup powder to the pot. We suggest trying beef, chicken, oxtail or mushroom. The powder melts into the cooking liquid, for a silky texture and extra tasty layers.

Cook with Heart (and Stock)

Time and love are your secret ingredients, but the right stock makes the difference. Whether you go deep with beef stock, light with chicken, or creamy with soup powder, Amapelepele has you covered.

Shop today and let your Isitambu shine.

Shop Amapelepele Stocks and Spices