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home > recipes > vegetables > morogo with butternut
from South Africa 500g thepe, spinach or beetroot leaves, chopped 100ml water 100ml chopped or ground nuts 1 onion, chopped 400g butternut, diced 75ml milk 20g margarine 3ml cinnamon 1 cup boiling water 50g sugar salt and pepper 1. Wash morogo (Spinach) and place in saucepan with boiling water, adding peanuts and onion. Cook for 10 miniutes or until water disappears 2. In another saucepan, add milk and butternut, simmer over low heat until tender, mix in margarine, cinnamon and sugar 3. Add morogo, toss gently. Serve with maize rice.

Morogo with Butternut


average rating = 5 stars(5.00001 comment available)
SUBMITTED BY
list all recipes for VEGETABLES (485)
list all African recipes (85)
list all recipes by CHRIS.SCHIRLINGER (2)


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keyword: morogo
keyword: butternut
ethnicity: african
recipes for vegetables
recipes by Chris.Schirlinger
Email Address:
(posted May 22, 2004)

from
South Africa

500g thepe,
spinach or beetroot leaves, chopped
100ml water
100ml chopped or ground
nuts
1
onion, chopped
400g
butternut, diced
75ml
milk
20g
margarine
3ml
cinnamon
1 cup boiling water
50g
sugar
salt and pepper

1. Wash morogo (
Spinach) and place in saucepan with boiling water,
adding peanuts and
onion. Cook for 10 miniutes or until water
disappears
2. In another
saucepan, add milk and butternut, simmer over low heat until tender, mix in margarine, cinnamon and sugar
3. Add morogo, toss gently. Serve with
maize rice.



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from Yardley, PA, United States wrote:1  0

I had to use a couple of pans for this recipe but it was otherwise very easy to make. The flavor was very nice and I would not have thought of this combination of ingredients. It has a sweet taste and is reminiscent of autumn and Thanksgiving which is why I just included this in the "Thanksgiving side dish" theme section.
5 starsNovember 12, 2006


 
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