Morogo And Samp Risotto - South Africa
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Yield: 1 Ready in 1 hours
Cuisine: AmericanMain Ingredient:
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|1 lgOnion; finely diced|
|1/4 lbPumpkin tendrils|
|1/4 lbBeetroot leaves|
|1/4 lbspinach; Washed|
|Leftover morogo water; (* Samp is a tapioca-like from maize kernels be used instead.)|
|1/4 lbRocket leaves|
|MOROGO; A TYPE OF WILD SPINACH|
|2 tbolive oil|
|1 lbSamp; soaked overnight in cold water|
Morogo And Samp Risotto - South Africa Preparation
Morogo: Place all the ingredients into a large pot and add about 2 cups of water, 2 tablespoons of butter and salt to taste. Boil with the lid on stirring once or twice until cooked. Remove from the heat, drain the liquid (keep for the samp), and allow to cool. When cool chop well and put to one side. Samp: Sweat off the onion and garlic in olive oil. After 2 minutes add the drained samp, stirring very well. Ensure that the samp does not stick to the bottom of the pot Once the samp is well coated with oil add the leftover morogo water and enough other water to cover the samp. Keep stirring, tasting frequently, and add salt after about 15 minutes, checking to make sure you dont over-salt. When the kernels are soft add the morogo and continue stirring. The mixture should start breaking down with spinach and samp binding well. Remove from the heat and serve.
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