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  • Dry samp 1kg
  • Water 4 l
  • Corn kernels (canned)(whole) 500 g
  • Butter 125 g
  1. Samp:

    • Rinse the dry samp and boil it for 2 hours until soft and add the frozen corn and allow to simmer for 15mins.
    • Drain the water and return it to the pot.
    • Add the butter and Knorr Original Aromat, ensure it is well incorporated garnish with fine chopped parsley.
  2. Chef tip:

    • Could use frozen diced mix veg for a more colorful & appetizing samp. Can be served with jikelele chicken stew or mutton curry.