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Samp is a word that was used in Long Island, New York to describe something that was essentially hominy, which is to say, treated corn (maize) that has been ground up larger than grits.
It refers to both the coarsely ground corn and dishes made from it,
The variety of corn known as flint corn was used. It was soaked in lye first to get the hulls (skins) off. The lye would come from wood ashes, either made outside or from the fireplace.
The corn was then dried, then cracked in a samp mortar.
Before cooking it up, the corn needed to be soaked at least 4 hours, if not overnight, then simmered for at least an hour.
It was served as a side starch dish.
Simple recipes might rinse the cooked samp, drain it, then fry it up in butter with salt until lightly browned.
More elaborate recipes might soak the cracked samp overnight with beans, then the next day add cubes of turnip and salt pork, and simmer for hours.
Literature & Lore
Boiled Samp: Soak two cupfuls [ed: of samp] over night in cold water. In the morning wash thoroughly, cover with boiling water, and simmer gently all day. Do not stir, as that tends to make it mushy, but shake the pot frequently. As the water boils away add more, but not enough to make much liquid. About a half hour before serving add a cupful rich milk, tablespoon butter, and salt to season. Let this boil up once, and serve hot.
-- from Rufus Estes. Good Things To Eat, As Suggested By Rufus. Chicago: The Author. 1911. Page 56.
Samp and Beans: Soak a quart of the samp [ed: not the prepared samp above; rather, dry samp] and a scant pint pea beans over night in cold water, each in a separate vessel. In the morning put the samp over to cook in a large pot, covering with fresh boiling water. Simmer gently about two hours, protecting from scorch, by an asbestos mat and a frequent shaking of the pot. As the samp commences to swell and the water dries out add more. After two hours add the beans that have been soaking together with a pound of streaked salt pork. Season with salt and pepper and continue the cooking all day, shaking frequently. Just before serving add butter and more salt if it needs it.
-- Ibid., Page 58.
Language Notes
Comes from the Narraganset Indian word for corn mush, "nasaump."
See Also
Flint Corn
Other entries for Corn Grits
Hominy, Posole Corn, Samp
Other entries for Corn
Blue Corn, Corn Flakes, Corn Husks, Corn Kernels, Corn Smut, Cornmeal, Corn, Creamed Corn, Dent Corn, Flint Corn, Flour Corn, Popcorn
Other entries for Grains
Amaranth, Barley, Buckwheat, Cereals, Farina, Flax, Kamut, Millet, Oats, Quinoa, Red River Cereal, Rice, Rye, Semolina, Sorghum, Spelt, Teff, Triticale, Wheat
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