Samp


obere ụdị nke	dish
mba osi	South Africa
Ihe ejị mee ya	Ọ̀ka

Samp bụ nri ndị Afrịka nke nwere ọka ọka ọka a mịrị amị nke a kụrụ ma bepụ ya ruo mgbe ọ gbajiri, mana ọ bụghị dị ka nri nri ma ọ bụ osikapa mielie. Ihe mkpuchi ahụ gbara kernel gburugburu na-agbada ma wepụ ya n'oge usoro ịkụ ọkpọ na stamping. A na-eri ya na South Africa na ndị Lozi na Tonga nke Zambia na shuga na mmiri ara ehi na-esi ísì ụtọ.^[1] A pụkwara iji ofe na ihe mgbakwunye dị iche iche mee ya. A na-esi ya na agwa n'ụdị Xhosa nke umngqusho ma na-eri ya mgbe ụfọdụ na chakalaka. A pụkwara iji anụ ehi, nwa atụrụ, ọkụkọ na ihe ndị ọzọ mee ya.

"Samp" sitere na ụmụ amaala America, sitere na okwu Narragansett "nasàump".^[2] Ndị New England kemgbe oge mbụ nke ndị ọchịchị na-achị achị na-ezo aka na ọka ma ọ bụ ọka dị ka "samp".

Dị ka hominy, a na-akwadebe samp site na groats (mkpụrụ ọka e wepụrụ) nke ọka, mana usoro dị iche iche na-emepụta ha abụọ.

A pụkwara isi ọka (ọka) a na-agbaji agbaji na nke a na-akwaghị agbaji (ọkụ) ruo mgbe ọ dị nro. A na-akpọ nri a "stampmielies" na Afrikaans. A na-ejikarị mkpụrụ osisi eme ihe, dịka "samp na mkpụrụ osisi".

Hụkwa

Ndepụta nri ọka
Dikgobe
Food portal

Ihe odide

Toi, Cheryl Sam; Cleaton-Jones, Peter (April 2006). "The effect of traditional African

Templeeti:South African cuisine Templeeti:Corn

↑ Toi (April 2006). "The effect of traditional African food mixtures on growth, pH and extracellular polysaccharide production by mutans streptococci in vitro". Anaerobe 12 (2): 99–105. DOI:10.1016/j.anaerobe.2006.01.001. ISSN 1075-9964. PMID 16701622.
↑ Stavely (2006-03-08). "Corn | Samp and Hominy", America's Founding Food: The Story of New England Cooking (in en). Univ of North Carolina Press, 22. ISBN 978-0-8078-7672-5. “Roger Williams [...] was an open-minded and acute observer of the native way of life, [...] In his account of the Narragansett group with which he was most familiar, written in the 1640s, Williams referred to a corn preparation called “Nasàump" [...“...] From this the English call their samp, which is the Indian corn, beaten and boiled, and eaten hot or cold with milk or butter, which are mercies beyond the natives’ plain water, and which is a dish exceedingly wholesome for the English bodies.””

[1] Toi (April 2006). "The effect of traditional African food mixtures on growth, pH and extracellular polysaccharide production by mutans streptococci in vitro". Anaerobe 12 (2): 99–105. DOI:10.1016/j.anaerobe.2006.01.001. ISSN 1075-9964. PMID 16701622.

[2] Stavely (2006-03-08). "Corn | Samp and Hominy", America's Founding Food: The Story of New England Cooking (in en). Univ of North Carolina Press, 22. ISBN 978-0-8078-7672-5. “Roger Williams [...] was an open-minded and acute observer of the native way of life, [...] In his account of the Narragansett group with which he was most familiar, written in the 1640s, Williams referred to a corn preparation called “Nasàump" [...“...] From this the English call their samp, which is the Indian corn, beaten and boiled, and eaten hot or cold with milk or butter, which are mercies beyond the natives’ plain water, and which is a dish exceedingly wholesome for the English bodies.””

[1]

[2]