Boiling • Simmering and Stewing • chicken broth or chicken stock • greens • potato • Southern Africa
Moroko
In Southern Africa the words Morogo or Moroko refer to what Americans call greens: the plants, the leaves, and dishes made from them. This greens and potatoes dish is made by the Sotho (also called Suthu or Suto) people. The climate in much of Africa is too hot to grow potatoes, but potatoes do grow in the highlands of Southern and Eastern Africa. Moroko is similar to Kenya’s Irio. Some versions of this recipe include onions or beans.
Moroko Recipe
This greens and potatoes dish is made by the Sotho people.
Ingredients
2 lbs spinach or swiss chard (or similar greens), cleaned and torn into pieces
2 lbs potatoes, cleaned, peeled, cut into quarters and soaked in cold water
2 cups chicken broth or chicken stock
Instructions
1
Place the greens in the bottom of a large pot. Put the potatoes over the greens. Add a cup or two of chicken stock water sufficient to fill the pot to a depth of one inch. Bring to a boil.
2
Reduce heat and cover. Let cook for 30 minutes or until potatoes are steamed tender. Add water as necessary to prevent the pot from becoming completely dry. When the potatoes and greens are fully cooked, mash them together with a potato masher.
Ingredients
2 lbs spinach or swiss chard (or similar greens), cleaned and torn into pieces
2 lbs potatoes, cleaned, peeled, cut into quarters and soaked in cold water
2 cups chicken broth or chicken stock
Directions
1
Place the greens in the bottom of a large pot. Put the potatoes over the greens. Add a cup or two of chicken stock water sufficient to fill the pot to a depth of one inch. Bring to a boil.
2
Reduce heat and cover. Let cook for 30 minutes or until potatoes are steamed tender. Add water as necessary to prevent the pot from becoming completely dry. When the potatoes and greens are fully cooked, mash them together with a potato masher.
Serve with mealie-meal (similar to Ugali), or scrambled eggs.
(Recipe contributed by Shawn Phelps. The Congo Cookbook welcomes contributions from readers.)