Morogo — Print Recipe — The Culinary Codex

A nutritious traditional South African side dish of wild leafy greens cooked with tomatoes, onions, and ground peanuts, a staple of rural cooking passed down through generations.

Ingredients

1 large bunch morogo or amaranth leaves, washed and chopped
2 tomatoes, diced
1 onion, diced
2 tbsp ground peanuts
1 tbsp vegetable oil
1 tsp salt
1/2 tsp black pepper

Instructions

1 Wash the morogo leaves thoroughly in several changes of water to remove any dirt, then chop roughly and set aside.
2 Heat oil in a large pot and saute the diced onion until softened, then add the diced tomatoes and cook until they break down into a sauce.
3 Add the chopped morogo leaves to the pot, stir well, cover, and cook for about 10 minutes until the leaves are wilted and tender.
4 Stir in the ground peanuts, season with salt and pepper, and cook for another 5 minutes, then serve as a nutritious side dish alongside pap or rice.

Did You Know?

Morogo has been eaten in Southern Africa for thousands of years and is so nutrient-dense that modern nutritionists have begun promoting it as a superfood to combat malnutrition.