Local treasure

South Africa lost an icon earlier this year, when food editor and author Dorah Sitole passed away. Mogau Seshoene remembers the woman who inspired, advised and cheered for a generation of young black chefs

- Dorah Sitole

MAMA DORAH’S SEAFOOD SAMP

This recipe is inspired by one from Mama Dorah’s final recipe book. She used hake and calamari rings, which I’ve replaced with mussels. I've also added white wine and lemon instead of the spices.

Serves 4

EASY GREAT VALUE

Preparation: 20 minutes

Cooking: 2 hours 15 minutes

samp 300 g

water 1 litre

oil 2 T

butter 2

T onion 1, chopped

garlic 1 t minced

mushrooms 100 g, sliced

medium prawns 12, cleaned and peeled

white wine 1 cup

mussels 12

lemon pepper 3 T

parsley 2 T finely chopped

1 Cook the samp in salted water until soft, about 2 hours.

2 Heat the oil in a pan and fry the prawns for 5 minutes, then set aside.

3 Add the butter to the same pan and fry the onion and garlic. Add the mushrooms and cook until soft.

4 Pour in the wine to deglaze the pan. Add the mussels and lemon pepper. Cook until the mussels open. Add the samp and mix well. Garnish with parsley.

WHEAT- AND GLUTEN-FREE

WINE: Woolworths Ken Forrester Chenin Blanc