Recipe
Papa le Moroho
Thick maize porridge served with tender cabbage and leafy greens cooked with tomato, onion, garlic and stock: a comforting, naturally vegan Lesotho supper for everyday family cooking.
Ingredients
For the papa
For the moroho
Method
10 mins prep30 mins cook40 mins total
Bring the water to a simmer and gradually whisk in the maize meal. Cook over low heat for 10–15 minutes, stirring until thick and smooth.
Heat the oil in a wide pan and cook the onion for 6 minutes. Add garlic and tomatoes and cook for 5 minutes.
Stir in the greens, stock, salt and pepper. Cover and cook for 10 minutes until tender.
Spoon the papa into bowls and serve with the moroho on top.
Notes
Keep the papa thick enough to hold its shape, and loosen the moroho with a splash of stock if it catches in the pan.
Add a little chilli if you want more heat.
About this recipe
Papa le moroho brings together thick, smooth maize porridge and a generous spoonful of tender leafy greens. The greens are gently cooked with onion, garlic and tomato, then finished with stock and seasoning so they stay savoury and bright rather than heavy.
It is a filling, naturally vegan meal that works well for a simple supper. Cook the papa slowly until it loses its raw maize flavour and turns properly smooth, then serve it straight away with the moroho piled over the top. Kale can stand in for cabbage or other sturdy greens when needed.
