Ecomely

Language

Morogo (sautéed wild greens): recipe illustration
Vegetarian

Morogo (sautéed wild greens)

Morogo refers to wild leaves, gathered in the countryside and sautéed with onion and tomato. Tender and slightly bitter, it is the typical green side dish at Lesotho tables.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

195 kcal per serving

Protein
7.7 g
Carbohydrates
10.3 g
of which sugars
4.7 g
Fat
11.9 g
of which saturated fat
1.4 g
Fiber
7.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Wash the leaves thoroughly in several changes of water, then roughly chop them.
  2. Thinly slice the onions and fry them in the oil over medium heat for 5 minutes until translucent.
  3. Add the diced tomatoes and let them break down for 3 minutes.
  4. Add the leaves by handfuls and stir until they wilt.
  5. Cover and cook for 8 to 10 minutes over low heat, until the leaves are tender and the juices have reduced.
  6. Season with salt and chili, then serve hot.

Variations and tips

Morogo with milk. At the end of cooking, add 100 ml of creamy milk for a milder version.

More ideas

Pumpkin Leaves in Oil (morogo oa dinawa oa oli)35 min · 4 serv. · budget-friendlyBoiled red beans (lipese)1 h 25 · 4 serv. · budget-friendlyRed beans in tomato sauce (linaoa tse khubelu)1 h 15 · 4 serv. · budget-friendlyHaricots verts à la tomate40 min · 4 serv. · budget-friendlyButtered cabbage leaves (kholi e nang le botoro)30 min · 4 serv. · budget-friendlyBeef liver sautéed with onions (sebete sa kgomo le eie)30 min · 4 serv.Dried beans with pumpkin (lipese le dinawa)1 h 45 · 4 serv. · budget-friendlySpiced corn bread (mkate oa poone o nang le linoko)55 min · 6 serv. · budget-friendly

Original Ecomely recipe.