500 g (18 oz) dry morogo (thepe)
30 ml (2 T) water
90 ml (6 T) milk
30 g (1 oz) / 30 ml (2 T) butter / margarine
500 g (18 oz) liver, cut into pieces
60 ml (4 T) oil
Morogo: Wash the vegetables thoroughly, rinse and place in a saucepan. Add the water, salt and pepper. Cover and cook until the liquid is reduced. Add the milk and butter / margarine. Simmer until all the liquid is absorbed.
Liver: Prick the liver with a fork and sprinkle it with salt. Fry in hot oil on both sides for 10 - 15 minutes.
Place the liver on the morogo. Serve with Ting.
country : Lesotho
course : meat dish
source : Cooking from Cape to Cairo : A Taste of Africa / Dorah Sitole and True Love Magazine