Adding Flavour to Morogo

No more boring sides: morogo deserves centre-stage! It’s a superfood full of iron, vitamins A and C that delivers nutrition in millions of African homes, including South Africa, Zimbabwe and Botswana.

The Perfect Pair: Morogo and Pap(rika)

Pap is the co-star that makes morogo shine. The soft texture of pap balances morogo’s earthy taste and creates a comforting dish. This combo is high in protein and with a cheeky pinch of Amapelepele Paprika Powder, it becomes smoky and flavourful, but not spicy.

Basic Starting Point

This is a simple morogo recipe, with onions and garlic added to bring out some more flavour:

Ingredients

•  4 cups of fresh morogo
• 1 onion, chopped
• 2 tomatoes, diced
• 2 tablespoons of oil
• 2 garlic cloves
• 1 teaspoon of paprika
• Salt and pepper

Instructions

1. Wash the morogo very carefully to get rid of dirt and bugs. If there is any soil left, you will taste it when eating.
2. Cut the leaves into same-sized pieces.
3. You can also cut out the stems, because they are tough. If you want to use the stems, slice them into thin pieces so they can cook quickly.
4. One by one, add the onions and garlic, then the tomatoes and paprika, and then the morogo, cooking in between.
5. Stir everything together and then cover and cook for 15 minutes, until the leaves are soft but not mushy.
6. If you cover the morogo in water when cooking, it will turn brown, but if they just cook in some steam, they will stay bright and green.

More Options with a Twist

• Adding Protein: Stir in cooked beans or lentils for a boost. If it’s the weekend and you’re celebrating, maybe add cooked meat too!
• Spices & Herbs: In Botswana, the morogo is often curried. Experiment with swapping the Paprika for Curry Powder Supreme or adding chili flakes and fresh dhania at the end of cooking.
• Coconut Milk: A splash of coconut milk at the end gives a creamy, exotic twist.

Morogo is a kitchen staple that deserves to be celebrated. With these tips and your favourite Amapelepele spices, you’ll transform simple wild spinach into a nutritious, flavour-packed feast.

Ready to make your morogo mnandi?

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