🇧🇼 Botswanan Cuisine

Morogo

Wild Spinach

Prep Time 30 min

Servings 4

Difficulty Easy

Calories 87 kcal

Foraged wild greens slow-cooked with onion, tomato, and a pinch of bicarbonate until tender and deeply flavoured — a traditional Setswana vegetable dish.

Ingredients

500g morogo (wild spinach leaves), washed
1 large onion, chopped
2 tomatoes, diced
1 tbsp oil
Pinch of bicarbonate of soda
Salt to taste

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.