Foraged wild greens slow-cooked with onion, tomato, and a pinch of bicarbonate until tender and deeply flavoured — a traditional Setswana vegetable dish.
Instructions
-
1
Heat oil in a pot, sauté onion until translucent.
-
2
Add tomatoes and cook until soft, about 5 minutes.
-
3
Add morogo leaves and bicarbonate. Stir well.
-
4
Cover and cook on low heat for 15 minutes until tender.
-
5
Season with salt and serve.
Did You Know?
Morogo is a catch-all Setswana term for a variety of wild leafy greens that women traditionally foraged from the veld after the rains.
The Story Behind Morogo
Morogo has sustained the Batswana people since long before recorded history. These iron-rich wild greens were gathered from the bush and cultivated alongside sorghum fields. The tradition of morogo foraging remains alive in rural Botswana, connecting modern kitchens to ancient food knowledge.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!