Moroko Mash

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

Ingredients:

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

Method:

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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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.Moroko Mash
Servings
2-4people
Servings
2-4people
Ingredients
Instructions
  1. Remove the tough stems from the mustard greens and chop the leaves finely.
  2. In a medium pot brown the potatoes in vegetable oil over medium heat.
  3. Add the greens, stock, salt and pepper. Cover and simmer until everything is soft enough to mash with the back of a wooden spoon.
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only. This recipe and hundreds more from around the world may be found at www.GlobalTableAdventure.com.

14 Comments

    • 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.

  1. 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.

    • Sasha Martin says

      Upper 40’s? That’s definitely bitter to me :) My preference is 75-80F.

        • Sasha Martin says

          ha ha – no thank you! … unless it’s through a window, while sitting by a crackling fire.

          • Jessica Bennett says

            It all just depends on what you’re used to, I guess. I used to like the cold but these days, it can make me faint, so I don’t go out as much.

  2. 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!

    • Jessica Bennett says

      I like the skins on regular potatoes too but not sweet potatoes (too tough for me).

  3. Celeste says

    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

  4. Pingback: Best Vegetarian Foods of the World | Off the Road

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