in Africa, South Africa

Beetroot leaves, steamed

Spread the love

Ingredients for 4 servings:

  • 2 tbsp oil
  • 1 onion(s), finely chopped
  • 500 g beetroot leaves
  • 3 tomatoes, peeled and chopped
  • salt and pepper
  • 4 eggs, hard-boiled, chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Fry the onion in oil until translucent. Add the beetroot leaves, tomatoes, salt, and pepper. Simmer for about 10 minutes. Stir occasionally with a fork. Gently fold in the eggs. Traditionally, serve over phutu (crumbly cornmeal) or other cornmeal porridge.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Homemade orange liqueur

Gyros in Metaxa sauce