What is Samping?

Samp is a food made by roughly crackling corn cores. In the crack process, the outer layer of the nucleus is removed so that the fine inner layer of the nucleus leaves behind. SAMP can be used in different ways, including corn pudding known as "samp" in New England. Some markets bear Samp, especially if they specialize in food from the American South.

Corn has been grown for consumption in America for thousands of years and has been preparing in a wide way. When the European colonists were introduced to corn, they developed their own conditions to refer to different corn products, and sometimes these terms were confused when they traveled from the region to the region. As a result, a huge range of terms can be used to refer to different preparations for corn cores, sometimes a dispute between people from different regions.

generally applies, whole corn cores without their outer layers are known as“Homina”. Homines are usually produced by soaking the corn in Lye to release the outer shells that hover to the top where they can be forgiven. Then the corn is soaked in several changes in fresh water to leach the lye and leave to dry. Samp is made either of hominee or whole corn cores that are cracked but not ground, while the semolina is made of coarse ground corn. It is also possible to produce fine -grained corn flour with further grinding, as is the case in Latin America and southwest.

However, there are regional differences between SAMP, Krupice and Hominy. For example, in some parts of the American South, people use "Great Homines" to describe the entire corn core and "little homine" to describe GRITS. "Samp" can refer to both cracked corn cores and porridge made of Samping or with Krupice, especially in the northeast, where people tend to distinguish less between Samp and Grits.

In Lye, the in Lye will not delete not only the inedible outer layer of corn core. RIts air releases nutrition in corn, so the Samp is nutritionally more valuable than ordinary corn. In Latin America, people treat corn with lime that releases even more nutrition. Samping can be white or golden, depending on the variety of corn used to produce it, and it is best when it is freshly prepared. The old Samp tends to have less taste and less nutrition, which leads to people who have tasted food prepared with the old Samping to consider this food to be inedible and boring.

In addition to being widely used in American southern cooking, it also occurs in some parts of Africa, where it contributes significantly to the diet of some African nations. Samp porridge can be consumed simple or mixed with any fruit and vegetables, or is used as a side for curry and steamed meat.