Papa le Moroho (Basotho Maize Porridge with Cooked Greens)
Local name: Papa le moroho
In short: Stiff maize porridge eaten by hand with silky cooked spinach and onion, an everyday meal in Lesotho, rolled into balls to scoop up the greens. It takes about 50 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Papa le moroho is everyday eating in Lesotho: a stiff maize porridge served with cooked greens. Moroho can be spinach, cabbage or wild leaves such as stinging nettles, simmered with onion until silky. Papa is eaten by hand, pinched into a ball and used to scoop up the greens, and families add meat, eggs or tinned fish when they have them. This version keeps things simple so the maize and the greens speak for themselves.
Instructions
- Heat the oil in a large pot over medium heat. Cook the onion for 5 minutes, until soft. Add the tomato, if using, and cook for 3 minutes.
- Add the spinach a handful at a time, letting each batch wilt before adding the next. Add the salt and water, cover and cook over low heat for 15 minutes, stirring now and then, until very soft and silky. Keep warm.
- For the papa, bring 600 ml (2 1/2 cups) of the water and the salt to a boil in a heavy pot. Whisk 80 g (1/2 cup) of the maize meal with the remaining 200 ml (3/4 cup) cold water, stir it in and cook for 3 minutes.
- Add the rest of the maize meal in a slow stream, stirring constantly. Turn the heat to low, cover and cook for 15 minutes, stirring every few minutes and pressing out any lumps, until thick and smooth.
- Cook uncovered for 3 to 5 minutes more, until the papa pulls away from the sides of the pot. Rinse a bowl with cold water and use it to shape the papa into rounds.
- Serve the papa hot with the moroho alongside. Pinch off a piece of papa, roll it into a ball, press a dent in it with your thumb and scoop up the greens.
Tips
- Cabbage, kale, chard or mustard greens all work as moroho. Tougher leaves need 25 to 30 minutes of cooking instead of 15.
- For a spiced version, stir 1/2 tsp curry powder into the onion before adding the greens. Serve with boiled beans or a tomato and onion relish for a bigger meal.
Questions and answers
What is moroho?
Moroho is the Sesotho word for cooked leafy greens. It can be spinach, cabbage, squash leaves or wild greens, and it is the most common partner for papa.
Can I make papa le moroho ahead?
The greens keep for 3 days in the fridge and reheat well. Papa is best fresh, but leftovers can be reheated with a splash of water or sliced and pan-fried.
Why is my papa lumpy?
The meal went in too fast, or the water was not boiling hard enough. Whisking part of the meal with cold water first and adding the rest slowly prevents most lumps.
How long does it take to make Papa le Moroho (Basotho Maize Porridge with Cooked Greens)?
About 50 min in total: 15 min of preparation and 35 min of cooking.
How many calories are in Papa le Moroho (Basotho Maize Porridge with Cooked Greens)?
About 340 kcal per serving, with 11 g of protein, 56 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 340 kcal |
|---|---|
| Protein | 11 g |
| Carbohydrates | 56 g |
| Fat | 9 g |
| Fiber | 7 g |
| Sugar | 3 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
