- 2 cups samp
- 1 bay leaf
- 1 tsp salt
- 2 tbsp Rajah Mild Masala curry powder
- 30 ml vegetable oil
- 500 g pumpkin cut into wedges (reserve the seeds)
- salt and freshly ground black pepper
- 500 g salted butter
- 50 ml cream
- handful of fresh parsley chopped to serve
Serving Size 4
Amount per serving
- Energy 1038
- Protein 2.7g
- Carbohydrate incl. fibre 8.0g
- Carbohydrate excl. fibre 6.4g
- Sugar 2.8g
- Fibre 1.6g
- Fat 113.9g
- Saturated Fat 68.3g
- Unsaturated Fat 36.4g
- Monounsaturated Fat 28.2g
- Polyunsaturated Fat 8.2g
- Trans Fat 4.1g
- Cholesterol 281mg
- Sodium 1521mg
- Salt 3.80g
- Calcium 7%
- Iron 10%
- Potassium 11%
- Vitamin C 19%
- Vitamin A 216%
Preheat the oven to 180 degrees Celsius.
Place the samp in a bowl and add enough boiling water to cover completely.
Allow to stand for 30 minutes. Drain the samp and place in a large pot.
Add enough cold water to the pot to just cover the samp.
Add the bay leaf and salt and bring to the boil.
Cover and simmer for 1 hour, stirring every now and then.
After 1 hour, top up the samp with enough water to cover again and cook for a further 30 minutes.
In the meantime, place the Rajah Mild Masala curry powder, oil, pumpkin wedges, reserved seeds and salt in a large roasting dish and toss to coat all the pumpkin.
Place in the preheated oven and roast for 30 minutes or until golden and caramelised.
Stir the butter and cream into the samp and season with salt and pepper.
Serve the creamy samp topped with the roasted pumpkin, pumpkin seeds and chopped fresh parsley.