By Chef Jaco Grove

To be paired with Creation Merlot, Cabernet Sauvignon, Petit Verdot

Serves 4 people


  • 2 kg shortrib
  • 1 kg waterblommetjies
  • 100 g finely diced carrot
  • 100 g finely diced red onion
  • 100 g finely diced celery
  • 10 g thyme picked
  • Salt and pepper to flavour

Ingredients for the Samp and Popcorn Purée

  • 250 g samp
  • 20 g popcorn
  • 50 g butter
  • Salt and pepper to flavour


  • Place shortrib in a deep tray with vegetables and water and cook for 4 and a 1/2 hours on 140 °C in the oven.
  • While the shortrib is cooking, place samp in hot water to soak and rinse every hour for 4 hours.
  • When the shortrib is falling apart it is ready.
  • Pick off all the meat and strain water/stock in a pot with the vegetables and reduce to a third.
  • In the meantime, place the soaked samp in a pot with butter and water and cook till the samp is soft.
  • Place the cooked samp in a food processor and blend till smooth.
  • Return the shortrib to the reduced stock with waterblommetjies and cook for a further 30 min or until the waterblommetjies are soft.
  • Pop the popcorn, crush it with your hands and mix with samp purée.


  • With all ingredients warm and ready, take a big spoon and place the samp and popcorn purée on the plate first.
  • Separate the shortrib from the stock and spoon a healthy portion onto the samp and popcorn.
  • Spoon stock over the meat, coating it nicely and garnish.

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