Chef-tested recipe
Morogo wa dinawa is a traditional Botswana leafy-greens dish made with cowpea leaves. The leaves can be used fresh or cooked and dried for later use. This version keeps the greens tender with onion and tomato, reflecting a straigh
Recipe at a glance
- Servings
- 4 servings
- Cuisine
- Botswana
- Cooking Method
- Leafy-greens simmering and light sautéing
- Best Served With
- Bogobe, seswaa, or cooked samp and beans
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
Ingredients
- 500 g fresh edible cowpea leaves, washed thoroughly and roughly chopped
- 180 g onion, finely chopped
- 250 g ripe tomato, diced
- 25 ml neutral oil paid link
- 180 ml clean water, plus additional as needed
- 20 g tomato paste, optional
- 6 g salt, adjusted to taste paid link
- 2 g ground black pepper
- 15 g smooth peanut butter, optional, clearly labelled for allergy safety
Method
Prepare leaves. Select young edible cowpea leaves from a reliable food source, discard tough stems and wash several times to remove grit.
Blanch briefly. Place leaves in simmering water and cook for 4–5 minutes until softened. Drain, reserving a little of the cooking liquid.
Cook aromatics. Heat oil in a wide saucepan, soften onion for 5 minutes then add tomato and optional tomato paste for 4 minutes.
Simmer the greens. Add blanched leaves and measured water. Cover and simmer gently 10–15 minutes until tender, adding more clean water if needed.
Finish seasoning. Season with salt and pepper. If using peanut butter, whisk it first into some hot liquid and stir through for the last 3–4 minutes until fully warmed.
Serve. Spoon the moist greens alongside bogobe, seswaa or dikgobe.
Beginner Technique Notes
- Morogo wa dinawa refers specifically to cowpea leaves, not simply any spinach preparation.
- Dried cowpea leaves need safe rehydration and usually longer simmering than fresh ones.
- The peanut option enriches the relish but is not essential.
Substitutions
- Young amaranth or spinach can be used when cowpea leaves are unavailable; describe the result as an adaptation.
- Omit peanut butter entirely for a peanut-free kitchen, ensuring other ingredients are safe.
- Tomato paste may be omitted in a simpler version.
Storage and Food Safety
Refrigerate cooked greens promptly at 4°C or below and use within 2 days. Reheat thoroughly to at least 75°C before serving.
Serving Ideas
- Bogobe, seswaa, or cooked samp and beans
Allergen Notes
Peanuts if peanut butter is used. Check vegetables and packaged seasonings for cross-contact and wash leafy greens well.
