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Samp Porridge

A porridge made from soaked samp, beans, and soup meat, seasoned with 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 with water until it is two-thirds full.

  3. Cook the beans in another kettle.

  4. Change the water after a while.

Cook

  1. Mix the cooked samp and beans together.

  2. Boil the soup meat with the samp.

  3. Stir the mixture often to prevent sticking.

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

Store and reheat

  1. Reheat leftover soup.

  2. Store leftover soup in a cool place.

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 cooks down.
Beans
Add protein-rich bulk and a firmer, creamy texture to the porridge.
Soup meat
Releases fat and flavour into the water, seasoning the whole pot.

The step that matters

Stir the mixture often to prevent sticking. Samp and beans release starch as they cook, which settles on the bottom of the kettle and scorches easily. Frequent stirring keeps the starch dispersed and the heat even, so the porridge does not burn.

“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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