parsley samp

Parsley samp: A taste sensation. Image: Asande Mpila.

Parsley samp – A unique taste to an old traditional favourite

Call the family, a steaming hot pot of traditional samp is coming their way.

parsley samp

Parsley samp: A taste sensation. Image: Asande Mpila.

Enjoy a heaped spoon of South African traditionalism with this parsley samp recipe. It is creamy, fluffy and loaded with flavour.

Samp is one of the much-loved staples in South Africa. This parsley samp recipe adds the perfect balance of spices and seasoning making it a taste sensation for your taste buds. The combination of turmeric with seasoning adds another dimension to this old favourite.

The trick to getting your samp soft and delicious is to allow it to soak from the night before you plan to cook it. And even if you have soaked it, you need to allow it to cook slowly for about three hours the following day. And remember to stir the samp every 20 minutes during the cooking process.

Parsley samp pairs deliciously with a variety of dishes. Whether you choose to enjoy it with a rich stew or as it is, this creamy side dish remains a firm favourite in South Africa. Make sure you prepare it before this winter is over.

Parsley samp recipe

5 from 3 votes
Recipe by Asande Mpila Course: MainCuisine: South AfricanDifficulty: Easy


Prep time


Cooking time


Total time






  • 1 kg 1 samp

  • 150 ml 150 cream

  • salt and pepper

  • 1 handful 1 parsley, chopped

  • 2 litres 2 hot water

  • 1 tablespoon 1 turmeric


  • Soak the samp overnight in a bowl in 1 litre of hot water.
  • Drain the soaking water and wash the samp.
  • Add the samp in a pot and boiling water enough to cover the samp.
  • Let it simmer for 2 hours and 45 minutes until soft (keep checking and stirring the pot every 20 minutes).
  • Once the samp is cooked and soft, add the cream, turmeric and seasoning and stir on low heat for 10 minutes.
  • When the samp is creamy and not runny, add the chopped parsley and mix in the samp and serve in a bowl.


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