Soak the samp and beans overnight.
When you’re ready to start cooking them, rinse and transfer into a large pot. Add water and salt, cover and boil the samp and beans for 45 minutes at medium heat. Check that the water does not dry up. If it does, top it up with warm water. (Optional: After this time, add your beef). Cover and boil at medium heat for a further 1,5 hours. Again, ensure that there is always enough water. When the samp, beans and beef are tender, cook to allow the remaining water to dry up. Remove from heat and set aside.
In a separate pot, fry the onion and bell peppers together at a low heat, adding the spice blend. Add the tomato purée and cook gently, adding a little water. After ± 10 minutes cooking time, stir this into the samp, beans and beef. Cover and cook at a low heat, stirring intermittently for 30 minutes. The samp and beans should be soft and the meat should fall apart easily.
And that’s samp and beans, Zulu style.