CRISPY MOROGO AND PEANUTS
Yield:
6
Prep Time:
30 minutes
Cook Time:
1 hour
Ingredients
- A large bunch of morogo, stalks removed, washed
- Salt
- A handful of unskinned peanuts
- 500ml oil for frying
Instructions
- Choose the larger morogo leaves. Dry them well and cut lengthways into 1 – 2mm thin strips.
- Prepare kitchen towel on a dry clean surface.
- Heat oil to about 180°C, add the morogo strips and fry for 10 – 15 seconds or until they turn a deeper green.
- Lift out immediately, spread onto the kitchen towel and sprinkle with salt, to taste.
- Peanuts can remain raw if you prefer. Emma normally soaks them first, then drains and roasts them at 140°C for 40 minutes.