Main
Morogo (simmered leafy greens in tomato)
- Preparation time
- 35 min
- Servings
- 4 servings
Ingredients
4 servings
- Spinach — to buy500 g (1 lb)
- Tomato — to buy3
- Onion — to buy1
- Peanut oil — to buy2 tbsp
- Garlic — to buy2 cloves
- Water — to buy100 ml (scant 1/2 cup)
- Gros sel — to buy1 pinch
Preparation
Wash the leafy greens (spinach or green cabbage) thoroughly, remove any tough stems, then roughly shred them.
Heat the peanut oil in a large pan or wide pot, add the chopped onion and crushed garlic, and sauté for 4-5 minutes until translucent.
Add the diced tomatoes and let them stew for 6-8 minutes over medium heat until they break down into a sauce.
Add the greens in successive handfuls, stirring between each addition so they wilt down before adding more.
Add a splash of water if the mixture starts sticking, season with salt, cover, and simmer on low heat for 15 minutes, stirring occasionally.
Taste, adjust the seasoning, and serve alongside bogobe or samp: morogo should stay slightly tender, never mushy.