Umbido (Beetroot Leaf Stew)

"A typical African dish, traditionally served on phutu (a stiff porridge of maize- or cornmeal). Leafy vegetables (morogo) are often used in African cooking and this dish may also be prepared with fresh pumpkin or bean leaves."
 
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Ready In:
25mins
Ingredients:
7
Serves:
4-6
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ingredients

  • 2 tablespoons oil
  • 500 g fresh beet leaves, torn in half (preferably young)
  • 1 onion, finely chopped
  • 3 tomatoes, peeled and diced
  • 12 lemon, juice of
  • 4 hard-boiled eggs, grated
  • salt and pepper
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directions

  • Heat oil in skillet and lightly sautee onions.
  • Add leaves, tomatoes, lemon juice, salt and pepper.
  • Simmer until soft, approximately 10 min, stirring occasionally.
  • Mix in grated egg and serve on phutu, mash or rice, or as a side dish.

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Reviews

  1. i made this and added garlic, mushrooms, and a bit of fresh dill/flat leaf parsley b/c i had it and i wanted to use it. it was really delish! i have never cooked african food outside of moroccan, so this was really fun, tasty, and healthy.
     
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RECIPE SUBMITTED BY

Born and bred and live in South Africa. Love food and cooking (doesn't everyone here?) and sports and nature. Less fond of people (unless I know them very well). Absolutely hate pretense and political correctness - as unsavoury and false as commercial baloney.
 
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