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Samp Porridge

A porridge made from samp and beans, cooked with soup meat and optional sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beans and meat work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 369 recipes. Both carry 2,3,5-trimethylpyrazine, which smells cocoa, roasted. The science ↓

Samp Porridge

Ingredients

Directions

Prepare

  1. Soak the samp overnight in a kettle.

  2. Fill the kettle about two-thirds full with water.

  3. Cook the beans in another kettle. Change the water after a while.

Cook

  1. When both the samp and beans are done, mix them together.

  2. Boil the soup meat with the samp.

  3. Stir the samp frequently from the bottom to prevent sticking and burning.

  4. Add coarse sea salt if the meat does not provide enough seasoning.

Store and reheat

  1. Store leftover soup in a cool place.

  2. Reheat leftover soup.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beans + meattop 16% of all pairs
    Smell alikemoderate
    Cooked together369 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Samp
Forms the thick, starchy body of the porridge as it softens and cooks down.
Beans
Add protein-rich body and a firmer, earthy texture to the mixed porridge.
Soup meat
Releases flavour and fat into the cooking liquid, enriching the porridge.

The step that matters

Stir the samp frequently from the bottom. Starch settles and sticks to the bottom of the kettle, where it can scorch and burn. Frequent stirring from the bottom keeps the starch dispersed and the heat even.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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