INGREDIENTS
- 1 packet (500g) samp and beans
- 2.5 litres water
- 1 tsp (5ml) salt
- 2 chicken stock cubes
- 1 bay leaf
- 1 whole bird
- 1 Tbsp (15ml) chicken spice
METHOD
- To make the istambu, soak the samp and beans in 3 cups water for 2–3 hours or overnight.
- Once the samp is hydrated, place in a saucepan add the beans, salt, stock cubes, bay leaf and remaining water and bring to a boil.
- Once boiling, reduce the heat to a simmer. Cook for an hour.
- Season the chicken well and pop on top of the samp and beans, add the lid and cook for another 45 minutes to an hour stirring gently so the samp doesn’t burn and the chicken stays whole.
- Serve.
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