Moroko Mash
Moroko Mash
Note: Moroko can be made with any dark greens you'd like, such as kale, spinach, chard, or mustard greens. Optionally, beans or potatoes can be added.
INGREDIENTS:
1 bunch mustard greens, chopped finely
3 large russet potatoes, peeled and cubed
1½ cup stock, as needed
vegetable oil
salt
pepper
INSTRUCTIONS:
1. Remove the tough stems from the mustard greens and chop the leaves finely.
2. In a medium pot brown the potatoes in vegetable oil over medium heat.
3. Add the greens, stock, salt and pepper. Cover and simmer until everything is soft enough to mash with the back of a wooden spoon.
Source: Recipe © Sasha Martin, Global Table Adventure. For personal or educational use only.
Papa (Lesotho White Porridge)
Papa (Lesotho White Porridge)
Serves: 2 - 4
INGREDIENTS:
½ c white grits
1-1/4 c chicken or beef stock, (up to 1½ c)
Salt
INSTRUCTIONS:
1. Bring stock to boil.
2. Stream in grits, while whisking constantly.
3. Cook until thickened for the time indicated on package.
4. Pour onto plates and let cool for a moment. The grits will thicken up and can be eaten with the fingers.
Source: Recipe © Sasha Martin, Global Table Adventure. For personal or educational use only.
Lesotho Recipes 2018
