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
4Person
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
Nutrition
- Nut Free
- Vegetarian
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