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.
- 2 tablespoons oil
- 500 g fresh beet leaves, torn in half (preferably young)
- 1 onion, finely chopped
- 3 tomatoes, peeled and diced
- 1⁄2 lemon, juice of
- 4 hard-boiled eggs, grated
- salt and pepper
- Heat oil in skillet and lightly sautee onions.
- Add leaves, tomatoes, lemon juice, salt and pepper.
- Simmer until soft, approximately 10 min, stirring occasionally.
- Mix in grated egg and serve on phutu, mash or rice, or as a side dish.
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.