For the beef:

1 Tbsp Oil
1 Onion
1 Tbsp Curry Powder
500g Beef Chuck
2 Carrots
1 cup Water
2-3 Tbsp Beef Soup Powder


For the samp and beans:

2 cups Iwisa No.1 Quick Cook Samp
1 cup Beans, soaked overnight in water
1 Tbsp Oil
1 Onion, chopped
1 Tbsp Curry Powder


1. In a pot, fry the onion and in oil until soft.
2. Add the curry powder, and beef chuck and fry until well browned.
3. Add the carrots, potatoes, beef stock and water, stir well and bring to the boil.
4. Turn down the heat and allow to simmer with the lid on for 30 minutes, stirring occasionally.
5. Mix the beef soup with a little water to form a smooth paste and stir into the sishebo.
5. Allow to simmer for 5 minutes to thicken.
6. To prepare the samp: Cook the Iwisa No.1 Quick Cook Samp and the beans in boiling salted water for about
one and a half/two hours until cooked. Fry the onion in oil until soft. Add the Curry Powder and fry for 1 minute
stirring continuously.
7. Add the cooked samp and beans, beef stock cube and water
8. Allow to simmer slowly until the water has evaporated, stirring occasionally
9. The samp and beans should have a nice creamy, soft texture
10. Serve together.