Lunches
Papa le Moroho (Maize Pap with Wild Greens)
Ingredients
- 300 g (2 cups) white maize meal
- 900 ml (3 3/4 cups) water, for the papa
- 1 tsp salt, divided
- 500 g pumpkin leaves or spinach, roughly chopped (traditionally seroto/nightshade leaves)
- 1 tbsp sunflower oil
- 1 small onion, finely chopped
- 2 ripe tomatoes, chopped
- 125 ml (1/2 cup) water, for the greens
Method
- Bring the 900 ml water and 1/2 tsp salt to a boil in the large pot.
- Stir in half the maize meal to form a loose porridge, cover and let simmer 5 minutes.
- Add the remaining maize meal gradually, beating hard with the wooden spoon until the mixture pulls away from the sides of the pot and forms a stiff, smooth dough-like papa.
- Cover and cook over very low heat for 15–20 minutes, turning the papa over once, then set aside covered.
- Meanwhile, heat the oil in the saucepan and soften the onion for 3–4 minutes.
- Add the tomatoes and cook until pulpy, then add the chopped greens, remaining salt and 125 ml water.
- Cover and simmer the greens for 15–20 minutes until tender, stirring occasionally.
- Turn the papa out onto a large plate or board and serve with the moroho spooned alongside.
Introduction: This is the everyday midday plate of Lesotho: stiff maize papa served alongside moroho, a mix of wild and cultivated leafy greens such as nightshade leaves (seroto), pumpkin leaves or spinach, simmered until tender.
Cultural Background: This is the everyday midday plate of Lesotho: stiff maize papa served alongside moroho, a mix of wild and cultivated leafy greens such as nightshade leaves (seroto), pumpkin leaves or spinach, simmered until tender. It is humble, filling food eaten by farmers, herders and office workers alike, and appears on nearly every Basotho table several times a week.
Tips: The papa is ready when it comes away cleanly from the sides of the pot in one mass. Wild nightshade leaves (seroto) are traditional where available; spinach or pumpkin leaves are the everyday substitute.
Variations: Grated carrot or a pinch of bicarbonate of soda is sometimes added to the greens to soften tougher wild leaves. A knob of butter stirred into the papa is a common household touch. This dish is naturally vegetarian and vegan as written.
Storage: Papa is best fresh but keeps refrigerated, wrapped, for up to 2 days; moroho keeps for up to 3 days refrigerated.
Reheating: Steam or microwave the papa with a splash of water; reheat moroho gently in a covered saucepan.
FAQs:
Q: Can I use frozen spinach?
A: Yes, thaw and drain it well before adding to the pan.
Q: Why does my papa turn out lumpy?
A: Add the second half of the maize meal gradually while beating continuously rather than all at once.
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