Morogo/African spinach/leafy greens recipe

Boil the beef in a pot with chopped onions and sea salt on low heat.

Chop the morocco into chunky pieces, not finely.

Soak the chopped morocco in hot boiling water with a little bicarbonate of soda for about 5 minutes.

Drain the morocco and rinse it with ice cold water to stop the cooking process.

Squeeze out excess water from the morocco and set aside.

Chop the tomatoes and prepare the dry fish by deboning it.

Once the beef is cooked, fry it a little in the pot.

Add chopped onions to the beef and stir for about 1 minute.

Add chopped fresh tomatoes to the pot and stir.

Add dry fish to the pot and cover to let it cook, allowing the tomatoes to release juices without adding water.

After some time, add pureed garlic, ginger, and chili (blended with a little water), along with salt.

Let this cook for another 5 minutes to allow flavors to meld.

Stir and test for salt, then incorporate the morocco into the pot.

If the pot is too small, change to a larger pot before mixing in the morocco.

Stir well and let it cook for 2 minutes, ensuring not to overcook the vegetables.

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