MOROGO

For morogo, use plant leaves, preferably bean plants. The leaves are blanched and then sun dried. Shops in Botswana sell dried bean leaves.

1 kg (2½ lb) bean leaves

2 onions, chopped

125 ml (½ cup) water

15 ml (1 T) oil

salt to taste

pepper to taste

Place the morogo and chopped onion in a saucepan and add the water and oil.

Boil for 15 minutes, stirring continuously. Season with salt and pepper.

Serves 4.

country : Botswana

course : vegetable dish

source : Cooking from Cape to Cairo : A Taste of Africa / Dorah Sitole and True Love Magazine