Stewed Spinach or Morogo
Tips
Rinse your spinach or morogo well under running water to remove any grit or bugs. If there are any thick stalks, cut them away from the leaves and slice them thinly before adding them to the pot - this will ensure that everything cooks evenly.
Green peppers, curry powder and a hint of peri peri take this simple dish of fresh greens and potatoes to a whole new level. Serve hot with pap, or as a side dish for your favourite stew or sishebo.
Feeds
4People
Preparation time
30Min.
easy
Ingredients
- 45 ml (3 Tbsp) vegetable oil
- 1 onion, sliced
- 1 green pepper, sliced
- 15 ml (1 Tbsp) Rajah Mild & Spicy Curry Powder
- 5 ml (1 tsp) Robertsons Peri-Peri
- 2 potatoes, diced
- 750 g fresh spinach leaves or morogo
- Robertsons Atlantic Sea Salt, to season
Preparation method
- Heat the oil in a frying pan and add the onion, green pepper, Rajah Mild & Spicy Curry Powder and Robertsons Peri-Peri. Fry gently until soft.
- Add the potatoes, spinach or morogo leaves and a little water. Cook for about 10 minutes, stirring occasionally and adding a little extra water if necessary.
- Season to taste with Robertsons Atlantic Sea Salt and serve hot with mielie pap.
Nutrition
- Nut Free
- Vegetarian
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