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 straightforward Setswana home preparation.
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.
- Prep
- 20 minutes
- Cook
- 25–30 minutes
- Serves
- 4
- Cuisine
- Botswana
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
Equipment
- Saucepan with lid, colander, knife and digital scale. paid link
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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.
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Serve. Spoon the moist greens alongside bogobe, seswaa or dikgobe.
Chef’s 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.
Serve with
Bogobe, seswaa, or cooked samp and beans
Allergens
Peanuts if peanut butter is used. Check vegetables and packaged seasonings for cross-contact and wash leafy greens well.
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