Saucy Chicken and Mushroom Samp with Ace Quick Cook Samp


  • 1 cup Ace Quick Cook Samp
  • 2 cups of cold water or chicken liquid stock for the cooking of the Ace Quick Cook Samp
  • 1 cup of boiling water to create a gravy for the chicken and mushroom mixture
  • 100g butter or margarine
  • 4 tablespoons of cooking oil
  • 1 medium onion, finely chopped
  • 1 teaspoon of thyme (fresh or dried)
  • 1 teaspoon of dried mixed herbs
  • 1 tablespoon of chicken spice
  • 1 teaspoon of dried paprika spice
  • 4 chicken breasts, cut into strips
  • 200g fresh sliced button mushrooms
  • 1 teaspoon of fresh crushed garlic
  • Salt and pepper to taste
  • Fresh parsley to garnish


  1. Put Ace Quick Cook Samp into a pot and add cold water or chicken liquid stock then bring it to boil
  2. Boil on the stove with the lid on the pot for 5 minutes
  3. Reduce the heat and allow to simmer for 20-30 minutes with the lid of the pot at an angle
  4. Once cooked, strain the excess water from the samp and stir in the butter or margarine
  5. Set aside
Method – Chicken and Mushroom:
  1. Heat the cooking oil in a pot
  2. Add the finely chopped onion and sauté until golden brown
  3. Add the fresh crushed garlic, chicken, thyme, mixed herbs, chicken spice, paprika, salt and pepper
  4. Stir fry for 10 minutes
  5. Add the boiling water to create a gravy
  6. Add the sliced button mushrooms and allow to simmer with the lid on the pot for another 10 minutes
  7. Once cooked, add the chicken and mushroom gravy to the already cooked Ace Quick Cook Samp and mix well
  8. Garnish with chopped fresh parsley and serve warm


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