Recipes for starters & light meals

Vegetarian recipes

Baby marrow gratin

30 minutes

French recipes

Chicken liver parfait

30–35 minutes

Asian recipes

Nam jim oysters

Asian recipes

Beef tataki

5 minutes

Asian recipes

Green curried mussels

20 minutes

Beans recipes

Butter bean and sorghum salad

50 minutes

Avocado recipes

Beetroot-and-avocado dip

30 minutes

Braai recipes

Easy cornbread

40 minutes

Braai recipes

Cheese roosterkoek

15 - 20 minutes

Bacon recipes

The ultimate breakfast braai bagel

20 minutes

Corn recipes

Mussel chowder

20 minutes

South African

Baby marrow leaf morogo

30 minutes

Baby marrow leaf morogo

Serves 4 to 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

1 T olive oil
1 onion, finely chopped
1 clove garlic, finely grated
1 red pepper, diced
3 tomatoes, chopped
1 cup vegetable stock
sea salt and freshly ground black pepper, to taste

Method

1. Heat the oil in a pan and fry the onion, garlic and red pepper for 5 minutes over a medium heat.

2. Add the baby marrow leaves and stir-fry into the pepper mixture, then add the tomatoes.

3. Cook for 5 minutes, or until the tomatoes are softened. Add the stock and cook, covered, for 10 minutes, adding more water if it dries out.

4. Season with salt and pepper if necessary.

5. Serve over mashed potatoes, pap or with pasta.

ALSO READ: Morogo magic: the budget-friendly indigenous ingredient

Find more South African recipes here.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Emma Morey

Pot bread

Jamaican-style oxtail stew

Chocolate brownies with caramel mousse

Baby marrow gratin

Chicken liver parfait

Nam jim oysters

Beef tataki

Green curried mussels

Butter bean and sorghum salad

Beetroot-and-avocado dip

Easy cornbread

Cheese roosterkoek

The ultimate breakfast braai bagel

Mussel chowder

Baby marrow leaf morogo

Baby marrow leaf morogo

Ingredients

Method