Some of you may be wondering what the heck I ate all week to survive below the line. Samp is a corn product made from the inners of the corn kernels that have been stamped out. Samp is not as fine as maize meal, which has more of a flour-like consistency and is typically used in South Africa to make porridge, thicker pap, or gritty phuthu. Samp is prepared by soaking the kernels overnight and then bringing them to a boil. In South Africa, samp is often combined with beans and served as a filler along with vegetables or a meat stew. Miriam and I lived off of all kinds of samp and bean concoctions during our five days below the line, some of which are pictured below.
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| Dry samp before it has been soaked or boiled. |
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| Our first pot of samp and beans that served as our lunch and dinner for half the week. |
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| Dinner day 1: samp and beans cooked up with sliced smokey. Served with boiled cabbage and beats as a side. |
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| Dinner on day two: I tried to mix things up by adding tomato and onion to my samp and beans |
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On day 5 I traded a bit of samp, bean, and beat mixture for a bit of phuthu,
a grainy filler made from maize meal and water, at Sthe's house. |
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