Morogo ~ Stewed Spinich


1 Onion
1 Green Pepper
15 ml Rajah Curry Powder
3 – 5 ml Robertsons Peri Peri
45 ml Cooking Oil
2 Potatoes (Diced)
750 g Spinach Leaves (or Morogo Leaves)
Robertsons Atlantic Sea Salt

Slice onion and pepper. Heat the oil in a frying pan and fry together with curry powder and peri peri until they are soft. Add the potatoes and spinach leaves. Add a little water and cook for about 10 minutes, stirring occasionally and adding a little extra water if necessary. Taste and adjust the seasoning if necessary, serve hot with mielie pap.

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