Mogodu Served with Spinach and Steamed Bread
In a saucepan add mogodu, water, salt, bay leaves and vinegar and bring to boil.
Cook for 3 hours or until mogodu is tender.
In a small pan fry the onion, garlic and stir into mogodu.
Add tomatoes, Royco Chilli Beef soup, potatoes and cook for 20 minutes.
Add green beans, check for seasoning and cook for further 10 minutes.
Garnish with parsley and serve.
Mix the grated marrow and sweet corn into the dough.
Shape into a ball, place into a greased bowl and steam (or use a muffin tray to make individual bread rolls).
Heat oil in a pan and fry onion until soft.
Add spinach and cook for 3 minutes.
Sprinkle Royco Brown Onion soup and stir to combine.
Cook for a further 1 minute.
Serve with mogodu.
- 30ml Oil
- 500g Tripe, cleaned
- 2 Bay leaves
- 1tbsp Vinegar
- 1 Onion, chopped
- 2 Cloves garlic
- 1 Tomato, peeled & chopped
- 2 Sweet potatoes, cubed
- Green beans
- Royco Chilli Beef Soup
- Store bought bread dough
- 1 Baby marrow, grated
- ½ cup Sweetcorn
- Olive oil
- Half an Onion, finely chopped
- 1 bunch Spinach, cleaned
- 2Tbsp Royco Brown Onion soup