Recipe: Moroko Mash (w/ poll)

Today I’m partnering with your mother. It’s cold outside. Let’s all bundle up in our favorite fuzzy-wild-animal-looking hoodies. Let’s wear face masks and giant mittens. And let’s definitely eat our vegetables. Lots and lots of veggies.

Today’s recipe is inspired by moroko, a dish enjoyed in the African country, Lesotho.

Typically, Moroko is made with onions and greens, sauteed in oil with a bit of broth, not unlike the Kale (Sukuma Wiki) we made recently for Kenya. Moroko  can be made with any dark greens you’d like, such as kale, spinach, chard, or mustard greens. Optionally, beans or potatoes can be added. But I have a secret – the most wonderful mash around is when you add mustard greens to potatoes. And this mash, inspired by Lesotho, is what we’re serving up today.

Turns out this is the mashed potatoes your mother always dreamed you would eat. Loaded with nutrients. And really, really green.

Serves 2-4


1 bunch mustard greens, chopped finely
3 fairly large russet potatoes, peeled and roughly cubed
stock, as needed – I used about 1 1/2 cups
vegetable oil
salt and pepper


Take a drive through Lesotho. Enjoy the scenery. Try not to get vertigo (see that tiny white bus?) …

Sani Pass. Photo by Amada44.

While you’re there, gather up a happy batch of potatoes and mustard greens.

Remove the tough stems from the mustard greens and chop the leaves finely. Peel and cube the potatoes.
If you’d like, brown the potatoes in vegetable oil to add a bit more flavor. Then add the greens, stock, salt and pepper.

Cover and simmer until everything is soft enough to…

… mash with the back of a wooden spoon.Pile high into a bowl…

Mess around with it until pretty… 

… and serve with a smile.

These are festive taters.

Great for any holiday table… any healthy holiday table.

So what do you say? Are you read to bring some comfort food into your chilly-cold-wintery days?

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  1. John Goodenow says:

    Reminds me of colcannon, done with green onions.

    • Sasha Martin says:

      Yes, I thought the same thing – of course, depending who prepares it, there could be even more greens, which would make it less mashy. In this case, it’s all about personal preference :)

      • John Goodenow says:

        Bacon seems a natural addition, but in Lesotho, maybe not so much.

        • Sasha Martin says:

          Good question… we’ll have to hope an expert can swoop in and tell us some day. I don’t know for sure, but from what I read there isn’t a lot of meat eaten in Lesotho, period. When it is, it seems to be beef, goat and chicken. I will say that they do like their food with a good dose of oil, so that could stand-in for bacon I suppose.

  2. Jessica Bennett says:

    Yum! I will try this one very soon!

    And I answered “bitter cold” for the weather poll, but really just in the morning and night when it’s in the low 20s Fahrenheit, and we’ve only had 2 flurries and 1 sleet. During the day, it’s not so bad- I think it’s getting up to upper 40s Fahrenheit today.

  3. I agree…Yummmmm

  4. If it’s all about personal preference, I will leave the skins on the potatoes. I never peel potatoes, even for plain mashed ones.
    Now I’m going to the store to get mustard greens!

  5. This reminds me of a neighbor, when I was a child. With green lettuce from the garden, she would make “Wilted Lettuce” by folding the lettuce into mashed potatoes. Also, I have seen chopped lettuce as one of the “fixin’s” at a baked potato bar. I’m eager to try Moroko Mash as soon as I find mustard greens at the market – sounds like comfort food to me


  1. […] Moroko. OK—so this dish may underwhelm, but when I asked a friend what vegetarian dishes she enjoyed […]

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