Morogo And Samp Risotto South Africa Recipe

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Servings: 1


Cost per recipe $2.01 view details
  •     *MOROGO (A TYPE OF WILD SPINACH)***, (a type of wild
  • 1/4 lb Washed spinach
  • 1/4 lb Beetroot leaves
  • 1/4 lb Rocket leaves
  • 1/4 lb Pumpkin tendrils
  • 1/4 lb Pousse
  • 2 Tbsp. Butter
  •     Salt
  • 1 lb Samp, soaked overnight in cool water
  • 1 lrg Onion, finely diced
  • 2 x Cloves garlic
  • 2 Tbsp. Extra virgin olive oil
  • 2 tsp Salt
  • 3 c. Water
  •     Leftover morogo water
  •     (* Samp is a tapioca-like product made from maize kernels. Arborio rice can be used instead.)


  1. Morogo:Place all the ingredients into a large pot and add in about 2 c. of water, 2 Tbsp. of butter and salt to taste.
  2. Boil with the lid on stirring once or possibly twice till cooked. Remove from the heat, drain the liquid (keep for the samp), and allow to cold. When cold chop well and put to one side.
  3. Samp:Sweat off the onion and garlic in extra virgin olive oil. After 2 min add in the liquid removed samp, stirring very well. Ensure which the samp does not stick to the bottom of the pot
  4. Once the samp is well coated with oil add in the leftover morogo water and sufficient other water to cover the samp. Keep stirring, tasting frequently, and add in salt after about 15 min, checking to make sure you do not over-salt.
  5. When the kernels are soft add in the morogo and continue stirring. The mix should start breaking down with spinach and samp binding well. Remove from the heat and serve.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1000g
Calories 523  
Calories from Fat 445 85%
Total Fat 50.51g 63%
Saturated Fat 18.43g 74%
Trans Fat 0.0g  
Cholesterol 61mg 20%
Sodium 4914mg 205%
Potassium 682mg 19%
Total Carbs 17.32g 5%
Dietary Fiber 4.2g 14%
Sugars 6.14g 4%
Protein 4.39g 7%
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