top of page

Jackie Cameron’s WONDERBAG Heritage Samp and Beans


Impress everybody with this most traditional of South African dishes, served with with Beef Tongue, Horseradish Potato Crème, deep-fried Capes, crispy Carrots and fresh green Cabbage. (Serves: 4 – 6 portions)

Red Wine Sauce:


750ml Red Wine

150gr Tomato Paste

5L Beef Stock


In a large pot, bring the red wine to the boil.

Whisk in the tomato paste and allow to cook for about 5 minutes.

Add the stock, combine well and allow this mixture to reduce by about 3/4.

Strain through an oil filter, place back on the heat, keeping the sauce hot. Left-over sauce can be placed in the fridge.

Samp and Beans Prep:


250ml Samp

125ml White Butter beans

125ml Speckled Red Sugar beans


Place the samp, butter beans and the sugar beans into separate bowls, cover with water and leave to soak overnight.

Place into separate pots and boil the samp for 10 minutes, boil the butter beans for 40 minutes and boil the sugar beans for 20 minutes, remove from the heat, place the lids onto each pot and place into separate tightly closed WONDERBAGS.

Leave the samp and beans in their separate WONDERBAGS for up to 4 hours or overnight.

Any left-over samp and beans can be frozen for later use.

Samp and Beans:


30gr Salted Butter

30gr Sunflower Oil

500gr Onions, finely chopped

15gr Fresh Onions, grated

250gr Topside Beef Mince Meat

375ml Samp, cooked from the WONDERBAG

187.5ml White Butter beans, cooked from the WONDERBAG

187.5ml Speckled Sugar beans, cooked form the WONDERBAG

250ml Red Wine Sauce

3 Egg – Yolks

Salt and Black Pepper


Heat a pot well, add the butter and oil.

Sauté the onions and garlic until well caramelised, this is very important.

Add the mincemeat and cook, be careful not to overcook.

Add the cooked samp and beans with the red wine sauce and allow to come to a simmer.

Add the egg yolks and season well with salt and black pepper. Allow the mixture to simmer for 2 minutes, then remove the pot from the heat, place the lid on the pot and place the pot into the WONDERBAG. Close the WONDERBAG tightly and leave the pot in the WONDERBAG overnight. This will continues cooking very slowly and the mixture will become really creamy.


Once the Samp and Bean mixture has been removed from the WONDERBAG, place the pot back on the stove to heat up.

Serve with Beef Tongue, Horseradish Potato Crème, deep-fried Capes, crispy Carrots and fresh green Cabbage.


bottom of page