Samp and beef stew
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The Lazy Makoti’s Guide to the Kitchen

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The Lazy Makoti’s Guide to the Kitchen


Samp and beef stew

Recipe By Mogau Seshoene
Photographs By Craig Fraser


3 cups samp
1 Tbsp Aromat
2 tsp turmeric powder
1 Tbsp coffee creamer
2 tsp butter
Beef stew:
Oil, for frying
1 kg stewing beef, cubed
1 onion, sliced
2 tsp barbeque spice
3 cups water
2 tomatoes, peeled and diced
2 Tbsp brown onion soup powder

Whenever the clouds begin to gather and the weather turns grey, the only thing on my mind is… samp and beef stew (I’m sure from this you can guess that I’m no supermodel). All I need is a delicious, piping hot, hearty serving of samp and stew to anchor my soul and warm me up from the inside.

Cooking Instructions

  1. Cover samp with water and soak overnight. Rinse well. Add samp to a pot and cover with water. Cook on medium heat for an hour until soft, then drain excess water and stir in the Aromat, turmeric, coffee creamer and butter. Cook for a further 10 minutes on a low heat.
  2. Heat oil in a pan and fry the beef until well browned. Add the onion and fry until soft. Add the barbeque spice and water, and simmer for 30 minutes.
  3. Once meat begins to soften, add the tomatoes and cook for a further 30 minutes. Mix the soup powder with a little water to form a paste. Stir into the stew, reduce heat and simmer on a very low heat for 5 minutes, uncovered.
  4. Serve samp topped with beef stew.

About the Author

Mogau Seshoene founded The Lazy Makoti in 2014 after leaving the corporate world to focus on her love for food. What began as lessons for a friend, a bride-to-be who was afraid of being labelled “The Lazy Makoti” (the lazy daughter-in-law) because she couldn’t cook, evolved into a business, and inspired its name. Through The Lazy Makoti, Mogau offers a series of cooking classes targeted at young, modern Afropolitans who have a keen interest in learning to navigate the kitchen with ease and flair. In addition to being in demand for her real-live lessons, Mogau has become Instagram-famous, with thousands of foodie followers.

In line with her desire to promote the role of food in maintaining South African culture and heritage, she hosted a season of a TV show entitled Cooks For Life on which she demonstrated easier and healthier ways to prepare African and South African cuisine.

Mogau was on the M&G top 200 Young SA list in 2015, has taken part in the Mandela Washington Fellowship for Young African Leaders at the University of Wisconsin, Stout, in the US and has made the Forbes Africa 30 under 30s list. She is a Brand SA Play your Part Ambassador, and in May 2018 received a USIBA Creative and Cultural Industries Award. Mogau has a diploma in Culinary Arts from the Chefs Training and Innovation Academy in Centurion and completed the industry training under Chef Werner at The Saxon Hotel in Johannesburg. She is a contributing food editor for the weekly newspaper, Sunday World.

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