Bring the samp and water to the boil. Once boiling, lower the heat and simmer for 30 minutes or until soft. Drain off excess liquid if necessary.
Fry the onion in the butter until just soft. Add to the samp together with the Aromat®, Cremora®, cream cheese and carrots.
Simmer over low heat for 5 minutes.
Add the parsley and mix through. Serve warm.
HINTS & TIPS:
Fry bacon pieces and mushrooms until crispy and scatter over before serving.
Add 250 ml peas (frozen or canned) and 100 g chopped ham. Sprinkle grated LANCEWOOD® Cheddar or White Cheddar over.Recipe inspired by Somikazi Zulu, LANCEWOOD® 2018
Cake-off finalist:
“This has always been a family favourite, made by my mother”.
