Ingredients

Serves 2

1 cup samp

 2 cups water

1 can diced tomatoes

1 chorizo sausage, sliced

1 onion, chopped

2 cloves garlic, minced

1 tsp paprika

1 tsp dried oregano

Salt and pepper to taste

Fresh basil to garnish

Method

Soak samp overnight.

Rinse the samp under cold water until the water runs clear. Place it in a pot with 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for about 45 to 60 minutes, or until the samp is tender. Drain any excess water. 

Preheat the oven to 190°C.

In a skillet, cook the sliced chorizo sausage until browned and crispy. Remove from the skillet and set aside.

In the same skillet, add the chopped onion and garlic and sauté until softened, about 5 minutes.

Add the diced tomatoes, paprika, dried oregano, salt, and pepper to the skillet. Stir to combine and cook for an additional 5 minutes.

Mix the cooked samp with the tomato and chorizo mixture. Transfer to a baking dish.

Top with the cooked chorizo slices.

Bake in a preheated oven for 20 to 25 minutes.

Serve hot, sprinkled with fresh basil and generous glasses of the Leopard’s Leap Special Edition Pinotage.