Papa le Moroho

Bring the litre of water to a rolling boil in a heavy-bottomed pot. Add the salt. Reduce the heat to medium and begin adding the maize meal very gradually, a handful at a time, while stirring continuously with a wooden spoon or traditional lesoko stick.

Continue stirring vigorously as you add the maize meal to prevent any lumps from forming. The mixture will become increasingly thick and stiff. Keep stirring and cooking for fifteen to twenty minutes until the porridge pulls away cleanly from the sides of the pot.

The finished papa should be very thick, smooth, and firm enough to hold its shape when scooped. Cover the pot, remove from heat, and let it rest for five minutes. Scoop into a serving bowl and shape into a smooth mound.

While the papa cooks, prepare the moroho. Heat the vegetable oil in a wide skillet over medium heat. Add the diced onion and cook for five minutes until softened and beginning to turn golden at the edges.

Add the chopped tomato to the skillet and cook for three to four minutes, stirring occasionally, until the tomato breaks down into a soft pulp and combines with the onion to form a simple sauce.

Add the chopped greens to the skillet in batches, stirring each addition until it wilts down before adding more. Season with salt and cook for five to seven minutes until the greens are completely tender but still vibrant green.

Serve the mound of papa on one side of the plate with the sauteed moroho alongside. The traditional way to eat is to tear off a piece of papa with your hand, press a small indent into it, and use it to scoop up the greens.