Morogo

Ingredients6

• morogo leaves (amaranth or wild spinach)500 g
• onion1
• tomato1
• vegetable oil2 tbsp
• salt1 tsp
• water100 ml

Method

1. Wash the morogo leaves thoroughly and chop them roughly, discarding thick stems.
2. Peel and finely chop the onion. Dice the tomato.
3. Heat the oil in a pot over medium heat and fry the onion until soft and translucent.
4. Add the tomato and cook until it softens into a sauce.
5. Add the morogo leaves and water, then cover and simmer for about 15 minutes, stirring occasionally, until the leaves are tender.
6. Season with salt, cook uncovered for a few minutes to reduce excess liquid, and serve hot.