Difference between revisions of "Moroko"
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* [[chicken stock]] | * [[chicken stock]] | ||
| − | == | + | == Procedures == |
# Place the greens in the bottom of a large pot. | # Place the greens in the bottom of a large pot. | ||
# Put the [[potato]]es over the greens. | # Put the [[potato]]es over the greens. | ||
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# When the [[potato]]es and greens are fully cooked, mash them together with a potato masher. | # When the [[potato]]es and greens are fully cooked, mash them together with a potato masher. | ||
| − | [[Category:Chadian Meat | + | [[Category:Chadian cuisine]] |
| − | [[Category: | + | [[Category:Meat Recipes]] |
| + | [[Category:Broth Recipes]] | ||
[[Category:Potato Recipes]] | [[Category:Potato Recipes]] | ||
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[[Category:Spinach Recipes]] | [[Category:Spinach Recipes]] | ||
[[Category:Swiss chard Recipes]] | [[Category:Swiss chard Recipes]] | ||
Latest revision as of 16:41, 15 July 2012
Ingredients
Equal parts (two or more pounds each):
- spinach or Swiss chard (or similar greens), cleaned and torn into pieces
- potatoes, cleaned, peeled, cut into quarters and soaked in cold water
- chicken stock
Procedures
- Place the greens in the bottom of a large pot.
- Put the potatoes over the greens.
- Add a cup or two of chicken stock water sufficient to fill the pot to a depth of one inch.
- Bring to a boil, then reduce heat and cover.
- Let cook for thirty minutes or until potatoes are steamed tender.
- Add water as necessary to prevent the pot from becoming completely dry.
- When the potatoes and greens are fully cooked, mash them together with a potato masher.
