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

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 10 min

Ingredients

- 2 cups (320 g) dried samp (cracked maize/hominy)
- 1 1/2 cups (300 g) dried cowpeas (lobia/black-eyed peas)
- 1 lb (450 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 1 large onion, chopped
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) butter
- 1 can (14 oz / 400 g) chopped tomatoes
- 6 cups (1.4 L) beef stock or water
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 bay leaves
- 1 tsp (5 g) smoked paprika or peri-peri powder (optional, for warmth)
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Rinse samp and dried cowpeas under cold water, then soak together in plenty of water for at least 6–8 hours or overnight; drain and set aside.
2. In a heavy pot over medium-high heat, warm the vegetable oil and sear the beef cubes until browned on all sides, about 6–8 minutes; remove and set aside.
3. In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Stir in butter, then add the canned tomatoes and smoked paprika if using; cook 3–4 minutes to blend flavors.
4. Return the beef to the pot, add the soaked samp and cowpeas, pour in the stock or water, add bay leaves, salt, and pepper. Bring to a boil, then reduce to a low simmer.
5. Cover and cook gently, stirring occasionally and adding extra water if needed, until samp and cowpeas are tender and the mixture is creamy, about 1.5–2 hours. If the beef is not fork-tender, continue simmering until it is.
6. Adjust seasoning, remove bay leaves, mash a few spoonfuls of the mixture slightly for a creamier texture if desired, and finish with a knob of butter. Garnish with fresh cilantro or parsley and serve hot.