Botswanan-Style Sautéed Wild Spinach Greens

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Morogo is a staple green in Botswanan home cooking, traditionally foraged from the bush and quickly sautéed with tomato and onion. This simple, nutritious side dish is commonly served alongside bogobe (sorghum porridge) and a tomato-onion relish. It captures the earthy, fresh character of rural southern African cooking with very few ingredients.

Nutrition Facts

Per serving (estimated)

• 95 kcalCalories
• 5 gFat
• 0.6 gSaturated Fat
• 9 gCarbs
• 4 gFiber
• 4 gSugar
• 4 gProtein
• 310 mgSodium
• 480 mgPotassium
• 110 mgCalcium
• 2.5 mgIron
• 25 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the greens

• 1 large bunch wild amaranth or morogo greens (about 500 g), tough stems removed
• 1 medium onion, finely chopped
• 2 medium ripe tomatoes, diced
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 1/2 tsp fine salt, plus more to taste
• 1/4 cup water
• 1 tbsp roasted ground peanuts (optional)
• 1/4 tsp mild curry powder (optional)

Directions

1. Wash the greens thoroughly in two changes of cold water to remove any grit, then drain well and roughly chop them into bite-size pieces.
2. Heat the oil in a heavy-bottomed pot or deep skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes, stirring often, until soft and translucent.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, taking care not to let it brown.
4. Add the diced tomatoes, salt, and curry powder if using. Cook for 4 to 5 minutes, pressing the tomatoes with the back of a spoon until they break down into a chunky sauce.
5. Pile the chopped greens into the pot and turn them with tongs until they wilt down and are evenly coated in the tomato mixture. Pour in the water.
6. Cover the pot, reduce the heat to low, and simmer gently for 8 to 10 minutes, stirring once or twice, until the greens are tender but still a deep, vibrant green.
7. Uncover, stir in the ground peanuts if using, and cook for 2 more minutes to let any remaining liquid evaporate; the dish should be moist but not soupy.
8. Taste and adjust the salt, then serve hot as a side dish alongside bogobe jwa mabele (sorghum porridge) and a fresh tomato-onion salad.

Cook’s Notes

• Authentic morogo is often made with thepe (wild amaranth) or leroto (spider plant) leaves; baby spinach or young Swiss chard work as easy substitutes.
• For a slightly tangier finish, squeeze a small wedge of lemon over the greens just before serving.
• A finely chopped fresh chili can be added with the tomatoes for a hotter, more rustic version.
• The cooked greens will keep in the refrigerator for up to 2 days; reheat with a splash of water to refresh them.
• In Botswana, this dish is traditionally eaten with the fingers, using a piece of stiff sorghum porridge to pinch up the greens.

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