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.
country : Botswana
course : vegetable dish
source : Cooking from Cape to Cairo : A Taste of Africa / Dorah Sitole and True Love Magazine