Stewed Spinach or Morogo

4 People
30 min.
easy

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.

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.

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

Cooking 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.