Rajah | Recipes | Masala-Roasted Pumpkin with Creamy Samp

Rajah | Recipes | Masala-Roasted Pumpkin with Creamy Samp

 

Masala-Roasted Pumpkin with Creamy Samp

 

Serves: 4
Prep time: 15 minutes
Cook time: 1 hour 30 minutes
Category: Vegetarian
Product: Rajah Mild Masala
Cost for 4 portions: R38

 

Ingredients:

2 cups samp
1 bay leaf
1 tsp salt
2 tbsp Rajah Mild Masala
2 tbsp vegetable oil
500g pumpkin, cut into wedges (reserve the seeds)
Salt and freshly ground black pepper
50g salted butter
50ml cream
A handful of fresh parsley, chopped, to serve

 

Method:

  1. Preheat the oven to 180 degrees Celsius.
  2. Place the samp in a bowl and add enough boiling water to cover completely.
  3. Allow to stand for 30 minutes. Drain the samp ad place in a large pot.
  4. Add enough cold water to the pot to just cover the samp.
  5. Add the bay leaf and salt and bring to the boil.
  6. Cover and simmer for 1 hour, stirring every now and then.
  7. After 1 hour, top up the samp with enough water to cover again and cook for a further 30 minutes.
  8. In the meantime, place the Rajah Mild Masala, oil, pumpkin wedges, reserved seeds and salt in a large roasting dish and toss to coat all the pumpkin.
  9. Place in the preheated oven and roast for 30 minutes or until golden and caramelised.
  10. Stir the butter and cream into the samp and season with salt and pepper.
  11. Serve the creamy samp topped with the roasted pumpkin, pumpkin seeds and chopped fresh parsley.