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South African

Baby marrow leaf morogo

30 minutes

Baby marrow leaf morogo

By Mokgadi Itsweng

Serves 4 to 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

1 T olive oil
1 onion, finely chopped
1 clove garlic, finely grated
1 red pepper, diced
3 tomatoes, chopped
1 cup vegetable stock
sea salt and freshly ground black pepper, to taste

Method

1. Heat the oil in a pan and fry the onion, garlic and red pepper for 5 minutes over a medium heat.

2. Add the baby marrow leaves and stir-fry into the pepper mixture, then add the tomatoes.

3. Cook for 5 minutes, or until the tomatoes are softened. Add the stock and cook, covered, for 10 minutes, adding more water if it dries out.

4. Season with salt and pepper if necessary.

5. Serve over mashed potatoes, pap or with pasta.

ALSO READ: Morogo magic: the budget-friendly indigenous ingredient

Find more South African recipes here.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Emma Morey

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Baby marrow leaf morogo

Baby marrow leaf morogo

Ingredients

Method