South African
Morogo
Morogo is a homely South African dish of wild leafy greens cooked until tender, then finished with onion and tomato. It is traditionally served warm with pap, letting the earthy greens and simple seasoning shine.
Ingredients
- Fresh morogo greens, such as amaranth, cowpea leaves, cleome or blackjack500g
- Water1 cup
- Salt3/4 tsp
- Bicarbonate of soda1 pinch, optional
- Sunflower oil1 1/2 tbsp
- Onion, finely chopped1 small
- Ripe tomato, grated or finely chopped1 medium
- Garlic, crushed1 clove
- Ground black pepper1/4 tsp
Method
- Pick through the morogo, removing tough stems, damaged leaves and any grit.
- Wash the greens very well in several changes of cold water, then roughly chop them.
- Put the greens in a pot with the water, 1/2 teaspoon of the salt and the bicarbonate of soda if using.
- Cover and simmer over medium heat for 12 to 15 minutes, stirring once or twice, until the greens are tender but not mushy.
- Drain off excess cooking liquid, keeping a few tablespoons aside in case the morogo needs loosening later.
- Heat the sunflower oil in a separate pan over medium heat and fry the onion for 5 to 6 minutes until soft and lightly golden.
- Add the garlic and tomato, then cook for 4 to 5 minutes until the tomato has thickened and the oil begins to separate slightly.
- Stir in the cooked morogo, remaining salt and black pepper.
- Cook for another 5 minutes, stirring often, until the greens are well coated and the flavours have come together.
- Add a spoonful of the reserved cooking liquid if the morogo is too dry, then serve warm with stiff pap.
Common questions
Can I substitute other greens for morogo if I can't find it?
Yes. Use amaranth, spinach, Swiss chard, kale, collards, or beet greens. Choose tender leaves and remove tough stems. Cook heartier greens a few minutes longer than morogo so they become soft and pleasant to eat.
How long does morogo take to cook without becoming mushy?
The greens usually need 12 to 15 minutes simmering, then another 5 minutes after mixing with the tomato-onion base. Keep the heat at medium and stir gently; overcooking makes the leaves lose texture and turn dull.
What are the most common mistakes when making morogo?
The biggest mistakes are not washing the greens well, using too much bicarbonate of soda, and cooking the leaves too long. Too much soda can give a soapy taste and dull color; a little salt and careful simmering work better.
How should I store leftover morogo, and can I reheat it?
Cool it quickly, then refrigerate in a sealed container for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water if needed. Avoid boiling hard, which can make the greens lose their texture.
What should I serve with morogo?
Morogo is great with pap, samp, rice, maize porridge, or bread. It also works as a side for grilled meat, beans, or fried eggs. If serving as a main, add extra onion or tomato for more body.