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Moroho (Fried Greens)

Moroho (Fried Greens) is a traditional Lesothan recipe for a dish of fried greens that is the typical vegetable accompaniment to most dishes from Lesotho. The full recipe is presented here and I hope you enjoy this classic Lesothan version of: Fried Greens (Moroho).

prep time

10 minutes

cook time

10 minutes

Total Time:

20 minutes

Serves:

4

Rating:

Tags : Vegan RecipesLesotho Recipes

Moroho is the classic greens accompaniment from Lesotho that is typically served alongside papa (thick maize porridge) and a meat or vegetable main dish. It can be made with a range of greens (either individual species or mixed) that include spinach (both true spinach and Swiss chard [often called spinach in Southern Africa]), rape and amaranth. Another common leafy green is white goosefoot (locally called ‘white goose’), Chenopodium album which was introduced to Southern Africa and which grows in Lesotho as a semi-cultivated weed along with stinging nettles (which are also used in this dish). In summer, the favourite version of moroho is lopo made with summer squash leaves with young small squash.

Ingredients:

1kg edible greens
4 tbsp oil
Salt to taste

Method:

Wash the greens, pat dry then chop coarsely (leave some water on the leaves to help with the wilting process). Heat the oil in a large pot (a cast iron casserole would be ideal) then add the greens. Fry gently over medium heat until all the greens have wilted then season to taste with salt.

Turn into a warmed serving dish and serve accompanied by papa and your choice of stew.