Umbido (Beetroot Leaf Stew)

Total Time
Prep 10 mins
Cook 15 mins

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.

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.


Most Helpful

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.

batya May 22, 2006

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