Moroho (Leafy Greens)
Morogo or Moroho, often known as African spinach, refers to a set of at least three different dark green leafy vegetables grown for human use throughout Southern Africa (cowpea, vegetable amaranth, and spider blossom). It is a traditional South African meal that is an integral part of the staple diet in rural communities.
Although moroho is not made from maize, it must be served next to papa since that is where it belongs. Moroho isn't complete without papa. Moroho is prepared from leafy greens like spinach and rape. Some weeds, such as white geese, and plants, such as stinging needle, are also consumed as moroho. Cabbage can also be used to make moroho.
Lepu is the most popular moroho (summer squash leaves with young small squash). Remove the little thorns and wash the leaves. Place the leaves in a pot after cutting them. Then dice the squash (no need to remove the seeds because they are still quite soft) and add it to the chopped leaves. Cook till soft in oil with just a pinch of salt. Some people add chopped spring onions for taste and scent.
Ingredients
- 2-3 tbsps oil, 1 fresh red chilli, chopped finely, or 1/2 tsp dried chilli flakes, 1 small red or white onion, 150 ml vegetable stock, Soy sauce
Instructions
- Saute the onion and chilli in the oil on moderate heat until they are soft.
- Then add the greens, and stir-fry for 1-2 minutes until they start to wilt and become glossy with oil.
- Add the vegetable stock, stir, and clamp on a lid for another 2-3 minutes (make sure it doesn’t burn, keep an eye and stir and/or turn down the heat if you need to).
- Finish the moroho with a shake or several of soy sauce.
