Read more: guinea fowl,how to cook,venison,wild bird stew,red wine sauce,fried bream,grilled bream,okavango bream,okavango,botswana,botswana cooking,african cooking,african food,african cuisine,african dishes,pork ribs,how to cook pork,how to cook ribs,how to cook pork ribs,how to cook guinea fowl,how to cook perfect,perfect,tender,spatchcock,spatched,braaied,braai,barbeque,barbecu,barbecued,barbequed,prawns,peri peri prawns,peri peri chicken,mozambique food,mozambique cuisine,air gun hunting,air rifle hunting,gutting Proper "morogo" african style cooked spinach. | African Style Cuisine

Monday, 16 January 2012

Proper "morogo" african style cooked spinach.

Proper African style "morogo" or spinach can actually be made of a variety of greens including pumpkins leaves, various wild plants and even beetroot tops.
The secret is the method.
Finely slice the green leaves after washing thouroughly.
Put into a large pot and drizzle with vegetable oil. Add 1 teaspoon of salt for every 500g of fresh leaves.(It is eaten quite salty as it is usually accompanied by an unseasoned starch like sweet potato, rice or more commonly maize meal or polenta cooked stiff.

Do not add water. Heat gently and it will cook in its own water iy you have just washed it. Simmer very slowly for an hour, turning gently. Add very little water if required, as it is basically steamed.


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  3. Wow!!! Thanks so much. I have been in Europe for 30 years but remember the African people picking wild greens when I grew up in SA and I never forgot which ones. Here in Portugal my farm is full of pigweed and goosefoot which I always cook in summer and dry for winter. I remember it being cooked with mieliepap. Today I decided to have a real SA meal for lunch and thus I found your site with the authentic recipe for morogo! Thanks! I will surfing it for some more nostalgic ideas.

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