Morogo with Tomatoes

Ingredients

• • 500g morogo (or spinach/sweet potato leaves)
• • 2 tbsp cooking oil
• • 1 large onion, chopped
• • 3 cloves garlic, minced
• • 3 medium tomatoes, diced
• • 1 tsp salt
• • 1/2 tsp black pepper
• • 1/4 cup water (optional)

Instructions

1. 1. Prepare the greens: Wash the morogo thoroughly to remove any dirt or sand. Remove tough stems and roughly chop the leaves.
2. 2. Sauté onions: Heat oil in a large pan over medium heat. Add chopped onions and cook for about 5 minutes until soft and translucent.
3. 3. Add garlic: Stir in the minced garlic and fry for another 2 minutes until fragrant. Be careful not to burn the garlic.
4. 4. Add tomatoes: Add the diced tomatoes to the pan. Cook for 2-3 minutes, stirring occasionally, until the tomatoes start to soften and release their juices.
5. 5. Cook the morogo: Add the morogo to the pan and stir well to combine with the onion and tomato mixture. The greens will wilt down significantly.
6. 6. Season and simmer: Add salt and black pepper. If the mixture seems dry, add 1/4 cup of water. Cover and cook for 15-20 minutes, stirring occasionally.
7. 7. Final cooking: Remove the lid and cook for another 5 minutes to reduce any excess moisture. The greens should be tender and glossy, not mushy.
8. 8. Serve: Serve hot as a side dish with pap, seswaa, or any main meal.