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f you’ve never met Samp Tart (samptert), prepare to fall head over heels for this comfort-food hero. Also known as Samptert in Afrikaans, this baked beauty takes humble samp and turns it into a creamy, cheesy, bacon-loaded tart that’s hearty, satisfying, and downright irresistible. Think of it as the ultimate mash-up between a cozy casserole and a show-stopping savory tart—the kind of dish that makes everyone hover around the oven asking, “Is it ready yet?”
Samp in South Africa is coarsely crushed dried white maize that is commonly used as a staple food, especially in traditional dishes like samp and beans. Maize originally comes from Central America and was brought to Southern Africa by European traders in the 16th and 17th centuries. Over time, samp became an important part of South African cuisine and culture, particularly in rural communities.
At the heart of this Samptert recipe is slow-cooked samp, loved for its corn flavor and long-lasting energy. It’s stirred into a luxuriously creamy filling, then layered with fatty bacon, sweet sautéed onions, and plenty of melted cheese. And just when you think it couldn’t get better, it’s topped with a garlicky, golden panko breadcrumb crust that bakes up crispy and crunchy, adding the perfect contrast to the soft, rich filling underneath. More cheese on top? Absolutely. We don’t believe in holding back.
This baked Samptert is the kind of meal that feeds the whole family with ease. It’s filling without being heavy, comforting without being boring, and practical enough for busy weeknights. Because samp is a slow-release carbohydrate, it helps keep energy levels steady – making this dish ideal for growing kids, active teens, or anyone who needs a meal that truly sticks. It’s no surprise this recipe is a favorite for meal prep, feeding a crowd, or even as a make-ahead option for potlucks and family gatherings.
What makes Samptert extra special is how versatile it is. Serve it with a crisp green salad for a balanced family dinner, pack leftovers for lunch, or slice it into smaller portions for entertaining. It reheats beautifully and tastes just as good (if not better) the next day – always a win in the kitchen.
If you’re searching for a fun play on the Paptert, then give this comfort food recipe a try. It’s not just a hearty family meal, or a new way to use samp that’s getting me so excited but the fact that it’s total crowd-pleaser. This Samptert is about to become a regular on your table. Cozy, cheesy, crunchy, and completely crave-worthy – this is comfort food done right.
Samptert
Ingredients
Samp
- 600 grams Iwisa Samp pre-soaked (easy cook)
- 3 liters boiling water approx.
- 3 tsp chicken stock powder
- 1 tsp dried thyme
- 1-2 tsp chili flakes
- ¼ tsp ground white pepper
- 1 ½ tsp sea salt
- 250 ml sour cream
- ½ cup full cream milk
- ½ cup cream
- 300g/1 ½ cups cheddar cheese separated
- 415g/1 can cream style sweetcorn
Sauteed Bacon and Onion mix
- 2 tbsp olive oil
- 1 large white onion sauteed
- 200 grams bacon pan fried or baked
Breadcrumb Topping
- ¼ cup butter
- 1 gralic clove finely sliced
- ½ cup panko breadcrumbs
- 1 tbsp flatleaf parsley finely chopped
Instructions
- Add the samp to a medium saucepan and rinse under cold water. Drain and top up with 1 liter of boiling water and bring to a boil. Boil for 10 minutes, stirring occasionally. Then rinse and top up with 1-1.5 liter of boiling water. Cook on a medium heat for 1 hr or until the samp is tender yet still firm. Note: feel free to top with any additional liquid if needed. Samp is strong grain so it won't easily overcook.
- Preheat the oven to 180℃ / 356℉. In a large saucepan sauté the diced bacon and onion in olive oil until the onion and brown start to brown. Set aside.
- Once the samp has has cooked and 1/2 of the liquid has evaporated, add the seasonings, sour cream and milk. Cook for another 10-15 minutes or until the mixture has thicken but will still yield a slightly saucy result after being baked.
- Remove from the heat and add 1/2 the grated cheese, sauteed bacon and onion mix.
- Layer half the mixture in a x x x baking dish, topped with half of the cream style sweetcorn. Lightly mix and top with the remaining samp mixture, followed by the remaining sweetcorn, lightly mix again and finish off with the remining grated cheese. Bake for 20-25 minutes or until golden and bubbly.
- Meanwhile, prepare the breadcrumb topping by bringing a small saucepan to a medium heat and adding butter. Once the butter has melted add the garlic and breadcrumbs and stir until the butter has coated most of the crumbs. Continue toasting until the mixture turns golden in colour. Remove from the heat, add the chopped parsley and mix well. Set aside.
- Cover the baked samp with the breadcrumbs and serve immediately.