Morogo (Botswana)
The wild greens: morogo — foraged or garden greens (cowpea leaves, amaranth, spider plant) sautéed with onions and tomatoes, the green soul of the Botswana plate. Ingredients: morogo leaves, onions, tomatoes, oil, salt.
What it is
The wild greens: morogo — foraged or garden greens (cowpea leaves, amaranth, spider plant) sautéed with onions and tomatoes, the green soul of the Botswana plate. Ingredients: morogo leaves, onions, tomatoes, oil, salt. Recipe: 1) Wash the leaves well (sandy country). 2) Fry onions; add tomatoes. 3) Add leaves; cook until just tender. 4) Season simply. Serve: beside seswaa and bogobe. Flavor: green, earthy, fresh. History: morogo names a whole foraging culture — women's knowledge of the veld's edible greens. See also: Seswaa, Bogobe.
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Related topics
World Cuisines
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