‘Samp’ is hulled yellow corn whose outer layer of the is removed, leaving the tender kernels. Widely used in Southern American & African cooking as a side dish or as a breakfast food or cooked with dried beans & meat.

Sample Recipe: Soak overnight 2 cups each of samp and dried beans. Drain & cover with water in a pot, bring to boil, simmer for 60-90min, or until soft (add water if necessary. Season with salt & spices, sprinkle with parsley, serve hot.