Creamy Mushroom Samp


  • 2 cups Ace Quick Cook Samp
  • 5 cups chicken stock
  • 2-3 Bay leaves
  • 2 tablespoon cooking oil
  • 1 small onion finely chopped
  • 250g Mushroom, sliced
  • 2 cloves fresh garlic, chopped
  • Salt and pepper
  • 1 cup fresh cream
  • 1 tbsp butter
  • ½ cup Koo tinned peas


  1. Prepare Ace Quick Cook Samp in a large saucepan along with stock/water
  2. Add bay leaf and season with salt and pepper, bring the pot to a boil than cover with lid and cook on medium heat until Ace Quick Cook Samp is soft
  3. Heat oil in pan on medium heat and add mushrooms, onion and cook until soft about 5 minutes constantly mixing to avoid the pan from catching in the bottom
  4. Add garlic and parsley and sauté for 1 minute or until fragrant
  5. Pour in ½ cup stock and bring to a boil then add cream stirring well, remove from heat and add to Ace Quick Cook Samp, mix well and cook for a further 30 mins to infuse all flavours, add Koo tinned peas and mix
  6. Remove from heat and serve


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