Morogo and samp risotto - south africa
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ***MOROGO (A TYPE OF WILD SPINACH)***; (a type of wild | ||
| ¼ | pounds | Washed spinach |
| ¼ | pounds | Beetroot leaves |
| ¼ | pounds | Rocket leaves |
| ¼ | pounds | Pumpkin tendrils |
| ¼ | pounds | Pousse |
| 2 | tablespoons | Butter |
| Salt | ||
| 1 | pounds | Samp; soaked overnight in |
| ; cold water | ||
| 1 | large | Onion; finely diced |
| 2 | Cloves garlic | |
| 2 | tablespoons | Olive oil |
| 2 | teaspoons | Salt |
| 3 | cups | Water |
| Leftover morogo water | ||
| (* Samp is a tapioca-like product made | ||
| ; from maize kernels. Arborio rice can | ||
| ; be used instead.) | ||
Directions
SPINACH
SAMP
Morogo:
Place all the ingredients into a large pot and add about 2 cups of water, 2 tablespoons of butter and salt to taste.
Boil with the lid on stirring once or twice until cooked. Remove from the heat, drain the liquid (keep for the samp), and allow to cool. When cool chop well and put to one side.
Samp:
Sweat off the onion and garlic in olive oil. After 2 minutes add the drained samp, stirring very well. Ensure that the samp does not stick to the bottom of the pot
Once the samp is well coated with oil add the leftover morogo water and enough other water to cover the samp. Keep stirring, tasting frequently, and add salt after about 15 minutes, checking to make sure you don't over-salt.
When the kernels are soft add the morogo and continue stirring. The mixture should start breaking down with spinach and samp binding well. Remove from the heat and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.