Cover the samp and beans with water and soak for 8 hours or overnight.
Drain the samp and beans, transfer to a pot and cover with water. Bring to the boil then simmer for 60-90 minutes over medium-low heat until the water has been absorbed and the samp and beans are soft but not mushy.
Toast the seeds and cardamom in a dry pan until fragrant. Grind in a pepper mill or with a mortar and pestle.
Heat a little oil in a separate pot and fry the onion, garlic, peppers, mushrooms and chilli over medium heat. Add the ground spices and coconut milk and simmer for 5 minutes.
Stir the mixture into the samp and beans and serve sprinkled with parsley.
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