Umbido (Beetroot Leaf Stew)

READY IN: 25mins
Recipe by GT in SA

A typical African dish, traditionally served on phutu (a stiff porridge of maize- or cornmeal). Leafy vegetables (morogo) are often used in African cooking and this dish may also be prepared with fresh pumpkin or bean leaves.

Top Review by batya

i made this and added garlic, mushrooms, and a bit of fresh dill/flat leaf parsley b/c i had it and i wanted to use it. it was really delish! i have never cooked african food outside of moroccan, so this was really fun, tasty, and healthy.

Ingredients Nutrition

  • 2 tablespoons oil
  • 500 g fresh beet leaves, torn in half (preferably young)
  • 1 onion, finely chopped
  • 3 tomatoes, peeled and diced
  • 12 lemon, juice of
  • 4 hard-boiled eggs, grated
  • salt and pepper


  1. Heat oil in skillet and lightly sautee onions.
  2. Add leaves, tomatoes, lemon juice, salt and pepper.
  3. Simmer until soft, approximately 10 min, stirring occasionally.
  4. Mix in grated egg and serve on phutu, mash or rice, or as a side dish.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a