Morogo And Samp Risotto - South Africa

Categories: Twelve, Chefs, Of, Christmas
Yield: 1 servings

***MOROGO (A TYPE OF WILD
-SPINACH)***; (a type of
-wild

----------------------------------SPINACH----------------------------------
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 tb Butter
Salt

------------------------------------SAMP------------------------------------
1 lb Samp; soaked overnight in
; cold water
1 lg Onion; finely diced
2 Cloves garlic
2 tb Olive oil
2 ts Salt
3 c Water
Leftover morogo water
(* Samp is a tapioca-like
-product made
; from maize kernels.
-Arborio rice can
; be used instead.)

Morogo:

Place all the ingredients into a large pot and add about 2 cups of water, 2
tablespoons of butter and salt to taste.

Boil with the lid on stirring once or twice until cooked. Remove from the
heat, drain the liquid (keep for the samp), and allow to cool. When cool
chop well and put to one side.

Samp:

Sweat off the onion and garlic in olive oil. After 2 minutes add the
drained samp, stirring very well. Ensure that the samp does not stick to
the bottom of the pot

Once the samp is well coated with oil add the leftover morogo water and
enough other water to cover the samp. Keep stirring, tasting frequently,
and add salt after about 15 minutes, checking to make sure you don't
over-salt.

When the kernels are soft add the morogo and continue stirring. The mixture
should start breaking down with spinach and samp binding well. Remove from
the heat and serve.

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