In Mzansi, meat and samp are a winning combination. Whether it is for a simple meal with loved ones any time, or at a traditional occasion, it fills your heart and tummy like nothing else could. If you love hearty, home-cooked flavours, this oxtail and samp recipe is for you.
The recipe is inspired by the simple, traditional dishes former president Nelson Mandela loved, as featured in Ukutya Kwasekhaya: Tastes from Nelson Mandela’s Kitchen by his personal chef, Xoliswa Ndoyiya.
Leopard’s Leap chef Christiaan Visser shares his take on this classic, pairing tender oxtail and perfectly cooked samp with a refreshing carrot and pineapple salsa. To seal the meal with the full South African experience, enjoy it with a Leopard’s Leap Special Edition Pinotage or their Classic Pinotage.
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Oxtail and samp recipe
Serves 6
Ingredients
- 2 kg oxtail
- Salt and pepper
- 1 cup cake flour
- ¼ cup oil for frying (sunflower or canola)
- 2 onions, roughly chopped
- 4 carrots, peeled and chopped
- 1 cup chopped celery
- 1 sachet tomato paste
- 2 tins chopped and peeled tomatoes
- 4 bay leaves
- 1 teaspoon peppercorns
- 4 tablespoons white vinegar
- 2 litres brown beef stock
- 2 cups samp, rinsed under cold water and soaked for 3 hours
- Handful parsley, chopped
Method
- You can make this in a black potjie over the coals or in the oven, in which case, preheat to 180 °C.
- Season the raw oxtail with salt and pepper.
- Place the oxtail, in batches, into a plastic portion bag. Add a handful of flour to the bag and shake until the oxtail is completely coated. Remove from the bag and repeat until all oxtail is coated.
- Heat the pot over medium-high heat and add oil. In batches, brown the oxtail in the hot pot. Remove from the pot and drain off any excess oil.
- Add more clean oil to the pot, then add the vegetables and brown slightly. Add the tomato paste, the two tins of tomatoes, bay leaves, peppercorns, vinegar, and beef stock. Bring to the boil.
- Once boiling, place the lid on the pot and leave to simmer for 2 hours. (If using the oven, place the pot in the oven for 2 hours.)
- Remove from heat and open the lid. Place the raw samp into the oxtail liquid. Cover with the lid and continue to cook for 1 hour (or back in the oven for 1 hour).
- After an hour, the samp should be tender and the oxtail should come off the bone easily. If either is undercooked, continue cooking until ready.
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