Chef Luthando Magwa, a Chef de Partie at Boardwalk Hotel and Casino, created this Father’s Day dish as a modern take on traditional South African home cooking.

Inspired by the hearty meals that bring families together, the dish combines familiar flavours with refined presentation and technique. It celebrates comfort, heritage, and the warmth of shared meals while offering a fresh interpretation of a classic favourite.

Creamy Samp

Ingredients

• 80 g dry samp
• 300–350 ml water
• ½ tsp salt
• 1 tsp butter (optional)

Method

1. Rinse samp thoroughly under cold water until clean.
2. Soak for 4–8 hours (or overnight) if time allows.
3. Place samp in a pot with water and bring to a boil.
4. Reduce heat and simmer gently.
   • 45–60 minutes if soaked
   • 1½–2 hours if not soaked
5. Stir occasionally and add water if needed.
6. Once tender but still structured, season with salt.
7. Finish with butter for richness.

Slow-Braised Oxtail

Ingredients

• 300–350 g oxtail
• 10 ml cooking oil
• ¼ onion, diced
• 1 small carrot, diced
• ½ celery stick, diced
• 1 garlic clove, crushed
• 15 g tomato paste
• 125 ml red wine (optional)
• 500 ml beef stock
• 1 bay leaf
• 1 sprig rosemary
• 1 sprig thyme
• Salt and black pepper

Method

1. Season oxtail with salt and pepper.
2. Heat oil in a heavy pot and sear oxtail until deeply browned. Remove and set aside.
3. In the same pot, sauté onion, carrot, and celery until caramelised.
4. Add garlic and cook briefly (about 30 seconds).
5. Stir in tomato paste and cook for 1–2 minutes.
6. Deglaze with red wine and reduce by half.
7. Return oxtail to the pot and add stock, herbs, and aromatics.
8. Cover and simmer gently for 3–4 hours until meat is tender and falling off the bone.
9. If needed, thicken sauce with a cornflour slurry and simmer for 5–10 minutes.

Creamy Spinach

Ingredients

• 100 g fresh spinach
• 10 g butter
• ¼ onion, finely diced
• 1 garlic clove, minced
• 50 ml fresh cream
• Salt and black pepper

Method

1. Blanch spinach in boiling water for 30 seconds, then cool in ice water.
2. Squeeze out excess water and chop roughly.
3. Sauté onion in butter until soft.
4. Add garlic and cook for 30 seconds.
5. Add spinach and cook briefly.
6. Stir in cream and simmer until slightly thickened.
7. Season to taste.

Honey-Glazed Carrots

Method

1. Blanch carrots in salted boiling water for 3–4 minutes.
2. In a pan, melt butter and add honey or sugar.
3. Add carrots and coat evenly.
4. Add a small amount of water or stock and reduce until glossy.
5. Season lightly with salt and pepper.

Chef’s Tips from Luthando Magwa

• Respect slow cooking – Oxtail cannot be rushed. The longer and slower it cooks, the better the texture and depth of flavour.
• Build flavour in layers – Every step matters, from browning the meat to caramelising the vegetables. That’s where the depth comes from.
• Balance is key on the plate – I always think about contrast, rich oxtail, creamy spinach, soft samp, and a hint of sweetness from the carrots.
• Keep your base simple but strong – Samp is humble, but when cooked properly, it becomes the foundation that ties the whole dish together.
• Cook with intention, not speed – Good food takes time. The more patient you are, the better the final result.