Entree: Lesotho – Moroho (Stewed leafy greens flavored with onion and tomato, commonly served with maize porridge)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 lb (454 g) mixed leafy greens (moroho, collard greens, or spinach), roughly chopped
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 medium tomato, chopped
- 1/4 cup (60 ml) water or light vegetable stock
- 8 oz (225 g) smoked beef or lamb, diced (optional)
- 1/2 tsp (2.5 ml) salt, or to taste
- 1/4 tsp (1.25 ml) ground black pepper
- 1 tbsp (15 ml) butter or clarified butter (optional)

Instructions

1. If using smoked beef or lamb, heat 1 tbsp (15 ml) of the oil in a large skillet or pot over medium heat and brown the diced meat for 3–4 minutes to render some fat; remove and set aside.  
2. Add the remaining 1 tbsp (15 ml) oil to the pot, then sauté the sliced onion until soft and translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.  
3. Stir in the chopped tomato and cook until the tomato breaks down, about 3–4 minutes. Add the water or stock and scrape up any browned bits.  
4. Return the smoked meat to the pot if using. Add the chopped greens in batches, stirring to wilt each batch before adding more so they fit; pour any juices released by the greens into the pot.  
5. Reduce heat to low, cover, and simmer for 10–15 minutes, stirring occasionally, until the greens are tender and flavors are melded. If the mixture seems dry, add a splash more water or stock.  
6. Stir in butter if using, season with salt and pepper to taste, and simmer 1–2 minutes more. Serve hot alongside pap, sorghum porridge, or rice.