oil Archives

Beef recipes

Beef-and-Bovril meatballs

35 minutes

Beef recipes

Shortrib adobo with ting

2 hours 45 minutes

Aliums

Onion amok curry

40 minutes

Cabbage recipes

Fried cabbage with tomato curry

1 hour

Cupcake recipes

Pistachio-and-vanilla tres leches cupcakes

20 minutes

Chops recipes

Chops chutney

30–35 minutes

Apple recipes

Opal® apple-coconut curry sauce

10 minutes

Cauliflower recipes

Potato cauliflower bunny chow

30 minutes

Fish recipes

Fish ball stew

1 hour

South African

Morogo

15 minutes

Morogo

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

4 T oil
1 onion, roughly chopped
2 garlic cloves, finely chopped
400 g sweet potato leaves, thinly sliced
2 large tomatoes, diced
sea salt and freshly ground black pepper, to taste

Method

1. Heat the oil in a pan. Fry the onion over a medium heat until soft and translucent,
about 5 minutes. Stir in the garlic and fry for 5 minutes.

2. Add the sweet potato leaves and gently fry, stirring often. Once the greens have softened, add the tomatoes, salt and pepper. Cook until the tomatoes have softened. Serve hot.

Find more South African potato recipes here.

Photograph: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa and Leila-ann Mokotedi

Cornflake marshmallow treats

Fried cauliflower

Aglio e olio with spinach

Corona®-lime cake with lime curd

Moroccan-style meatball pitas

Beef-and-Bovril meatballs

Shortrib adobo with ting

Onion amok curry

Fried cabbage with tomato curry

Pistachio-and-vanilla tres leches cupcakes

Chops chutney

Opal® apple-coconut curry sauce

Potato cauliflower bunny chow

Fish ball stew

Morogo

Morogo

Ingredients

Method