Tender young bean plant leaves cooked with onion and tomato into a nutritious green vegetable dish, commonly eaten as a side throughout Botswana.
Instructions
-
1
Heat oil in a pot, sauté onion until soft.
-
2
Add tomatoes and cook 5 minutes until broken down.
-
3
Add bean leaves and bicarbonate. Stir to combine.
-
4
Cover and cook on low heat 15 minutes until tender.
-
5
Season with salt and serve.
Did You Know?
Mosutlhane turns what many cultures discard — the leaves of the bean plant — into a nutritious staple, showing Setswana resourcefulness.
The Story Behind Mosutlhane
Mosutlhane represents the Setswana philosophy of using every part of a crop. Bean leaves were harvested while the plant was still growing, providing vegetables long before the beans themselves matured. This dual-use approach was a smart adaptation to Botswana's challenging growing conditions.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!