Entree: Botswana – Southern Culinary Region – Dikgobe (Hearty boiled samp and cowpeas stew often cooked with meat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 10 min

Ingredients

320 g dried samp (cracked maize/hominy; catalog estimate: dried hominy corn)
300 g dried cowpeas (black-eyed peas)
450 g beef chuck, cubed (estimated 330 g cooked edible beef)
1 large onion, chopped (about 150 g edible)
30 ml vegetable oil (about 27 g)
28 g butter, plus the optional finishing knob mentioned in the instructions is not quantified
400 g canned chopped tomatoes
1.4 L beef stock (or water)
5 g salt
2.5 g ground black pepper
2 bay leaves (about 0.4 g)
5 g smoked paprika (optional)
Fresh cilantro, optional, about 5 g

Instructions

1. Rinse the dried samp and cowpeas. Soak together in plenty of water for 6–8 hours or overnight, then drain.
2. Heat the vegetable oil in a heavy pot over medium-high heat. Brown the beef cubes on all sides, about 6–8 minutes, then remove and set aside.
3. Add the onion to the same pot and sauté until translucent, about 5 minutes. Stir in the butter, canned tomatoes, and smoked paprika, if using; cook for 3–4 minutes.
4. Return the beef to the pot. Add the soaked samp and cowpeas, beef stock, bay leaves, salt, and black pepper. Bring to a boil, then reduce to a low simmer.
5. Cover and simmer gently, stirring occasionally, until the samp and cowpeas are tender and creamy and the beef is fork-tender, about 1.5–2 hours or longer as needed. Add water during cooking if needed to prevent sticking and maintain a stew-like consistency.
6. Adjust seasoning. Remove the bay leaves, mash a few spoonfuls of the mixture if desired, garnish with cilantro, and serve hot.