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Lesotho Bashed Beef with Morongo Potatoes

Course Main Dish
Cuisine Lesotho
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4
Author International Cuisine


  • For the Beef
  • 2 lbs beef brisket or similar cut
  • 3 Tablespoons oil
  • 2 onions finely chopped
  • 2 beef stock cubes dissolved in 1 cup hot water
  • salt and pepper to taste
  • For the potatoes
  • 1 bunch of spinach rinsed dried and finely chopped
  • 1 bunch of spring onions chopped
  • 2 large potatoes peeled and cubed
  • salt and pepper to taste
  • 3 Tablespoons butter
  • 3 Tablespoons peanut butter


  • For the beef
  • Boil the meat in water until soft or falling off the bone
  • Remove the meat from the bones and cut into portions.
  • Pound the meat in a mortar and pestle until it resembles stringy bashed beef.
  • Heat the oil in a pot and saute the onions until transparent.
  • Add the meat and stock into the pot.
  • Simmer over low heat until the sauce thickens.
  • Serve warm with morongo potatoes
  • For the Potatoes:
  • Place the spinach, spring onions and potatoes in a little water in a saucepan. Season with some salt and pepper, reduce heat, cover and simmer for about 30 minutes until cooked.
  • Stir in the butter and peanut butter.
  • Serve surround the bashed beef and enjoy!