Food & Wine

Make Heritage Day memorable with a Wonderbag recipe

Make Heritage Day memorable with a Wonderbag recipe

The public holiday is nearly here, and if you’re wondering what to cook up for the family and friends on National Heritage Day then why not give renowned chef Jackie Cameron’s Wonderbag Samp & Beans or Wonderbag’s own Biryani recipe a try?

Wonderbag Mutton Biryani (Serves 6 – 8)


1.5kg mutton pieces with bone

2 cups whole lentils

2 cups rice

2 stick cinnamon

4 cardamom

5ml cumin

4 green chillies

250ml sour milk

30ml fresh grated tomato

2 sprigs mint

2,5ml saffron

2,5ml turmeric

5ml salt

5ml dhania powder

7,5ml crushed red chilli

6 small potatoes

375ml ghee / oil

2 medium onions

2 cloves garlic, crushed

5ml grated ginger


  • Fry the sliced onions in half the ghee or oil until pale golden. Drain and cool
  • Leave aside 1 tablespoon of fried onions aside
  • Place the meat in a large bowl. Add the saffron, ginger and garlic, sour milk, tomatoes, spices, remaining fried onions, whole green chillies and mint and leave to marinate for 1 hour
  • In the meantime, boil the lentils in salted water until done. Drain off in a colander.
  • Boil the rice with 2 cardamom pods and 1 cinnamon stick until half cooked and drain.
  • Peel the potatoes and cut each potato in 6. Fry the potatoes until light yellow in the Ghee used for frying the onions. Set aside
  • In a large flat bottomed pot, add the ghee used for frying and the half that was kept aside and gently heat.
  • Sprinkle a handful of rice and lentils over the base of the pot.
  • Arrange the marinating meat and masalas carefully over the rice and lentils
  • Spread the remaining lentils over the meat
  • Arrange the potatoes on top of the lentils, then spread the rice on top
  • Decorate with the fried onions that were set aside, sprinkle with any remaining ghee and 125ml water
  • Close the pot and turn up the heat and simmer for 5 minutes.
  • Reduce the heat to low and simmer for 30 minutes
  • Place the sealed pot in the Wonderbag on a cloth or mat and seal.
  • Leave for 4 – 5 hours, then open and serve with fresh dhania, poppadum’s and minted sour milk

Medium – difficult

Prep time:                                           30 minutes

Time on stove:                                  35 minutes

Time in the Wonderbag:               4 hours

Time save on stove:                        1 hour


Jackie Cameron’s WONDERBAG Heritage Samp and Beans:

Serves: 4 – 6 portions

Red Wine Sauce:


750ml                    Red Wine

150gr                     Tomato Paste

5L                            Beef Stock



  • In a large pot, bring the red wine to the boil.
  • Whisk in the tomato paste and allow to cook for about 5 minutes.
  • Add the stock, combine well and allow this mixture to reduce by about 3/4.
  • Strain through an oil filter, place back on the heat, keeping the sauce hot. Left-over sauce can be placed in the fridge.


Samp and Beans:


250ml                    Samp

125ml                    White Butter beans

125ml                    Speckled Red Sugar beans



  • Place the samp, butter beans and the sugar beans into separate bowls, cover with water and leave to soak overnight.
  • Place into separate pots and boil the samp for 10 minutes, boil the butter beans for 40 minutes and boil the sugar beans for 20 minutes, remove from the heat, place the lids onto each pot and place into separate tightly closed WONDERBAGS.
  • Leave the samp and beans in their separate WONDERBAGS for up to 4 hours or overnight.
  • Any left-over samp and beans can be frozen for later use.



30gr                       Salted Butter

30gr                       Sunflower Oil

500gr                     Onions, finely chopped

15gr                       Fresh Onions, grated

250gr                     Topside Beef Mince Meat

375ml                    Samp, cooked from the WONDERBAG

187.5ml                White Butter beans, cooked from the WONDERBAG

187.5ml                Speckled Sugar beans, cooked form the WONDERBAG

250ml                    Red Wine Sauce

3                              Egg – Yolks

Salt and Black Pepper



  • Heat a pot well, add the butter and oil.
  • Sauté the onions and garlic until well caramelised, this is very important.
  • Add the mincemeat and cook, be careful not to overcook.
  • Add the cooked samp and beans with the red wine sauce and allow to come to a simmer.
  • Add the egg yolks and season well with salt and black pepper. Allow the mixture to simmer for 2 minutes, then remove the pot from the heat, place the lid on the pot and place the pot into the WONDERBAG. Close the WONDERBAG tightly and leave the pot in the WONDERBAG overnight. This will continues cooking very slowly and the mixture will become really creamy.


Serving Suggestion:

Once the Samp and Bean mixture has been removed from the WONDERBAG, place the pot back on the stove to heat up.

Serve with Beef Tongue, Horseradish Potato Crème, deep-fried Capes, crispy Carrots and fresh green Cabbage.



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