Spinach le Peanut Butter
Moroho le Pinabatere (moh-ROH-hoh leh pee-nah-bah-TEH-reh)
Spinach with Peanut Butter Sauce
Wild greens or spinach cooked in a rich, creamy peanut butter sauce. This nutritious side dish combines the earthy flavor of greens with the richness of peanuts for a uniquely Basotho combination.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
-
1
Heat oil in a pot, sauté onion until soft
-
2
Add tomato and cook until broken down
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3
Add spinach and water, cover and cook for 5 minutes
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4
Stir in peanut butter until fully incorporated
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5
Simmer uncovered for 5 more minutes
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6
Season with salt
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7
Serve as a side with papa
Did You Know?
Basotho grandmothers say the secret to perfect moroho is to never squeeze the water out of the greens before cooking — the liquid helps create the silky sauce when combined with peanut butter.
Chef's Notes
Equipment Tips
- pot
- wooden spoon
The Story Behind Spinach le Peanut Butter
The combination of wild greens and ground peanuts is an ancient African culinary pairing that predates modern agriculture. In Lesotho, women traditionally foraged for wild morogo (greens) in the fields after rains, gathering species that are still used today.
Peanuts were ground by hand on a stone, creating a rough paste that was stirred into the simmering greens. This combination provided essential protein and vitamins that supplemented the maize-heavy Basotho diet.
The dish has evolved to use cultivated spinach and commercial peanut butter, but it retains its status as an essential component of a balanced Basotho meal.
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