Morogo (Stewed Greens)
Kale and spinach slowly stewed with onion and tomato until soft, savoury and deeply comforting. A South African staple that deserves far more attention than it gets.
Morogo is one of the oldest and most widespread dishes in South African township and rural cooking. The word comes from Setswana and Sesotho, referring to wild or cultivated leafy greens that have been a dietary cornerstone across the country for centuries, long before it appeared on any restaurant menu. It is eaten across cultures, from Zulu and Sotho households to the Cape Flats, and it shows up at every South African table that knows its food history. Think of it as South Africa's answer to the braised greens of the American South or the sukuma wiki of East Africa. Simple, nourishing, honest. In the UAE, kale and spinach are both standard Spinneys and Carrefour stock, and this recipe comes together in under 30 minutes.
Ingredients
- 30 ml oil
- 1 onion, chopped
- 2 ripe tomatoes, chopped
- 180 g kale, roughly chopped
- 200 g spinach, roughly chopped
- 60 ml water
- 5 ml chilli flakes plus a pinch of garlic powder
- 1 chicken stock cube, crumbled
Method
- Heat the oil in a medium-large saucepan over low to medium heat.
- Add the onion and sweat gently for about 10 minutes until soft and translucent.
- Add the tomatoes and sauté for 2 minutes until they begin to break down.
- Add the kale, spinach and water. Stir, cover with a lid and cook for 15-20 minutes until the greens are tender.
- Season with the chilli and garlic seasoning and crumble in the stock cube. Stir well.
- Remove the lid and cook for a further 5 minutes until most of the moisture has reduced and the greens are saucy but not watery.
- Taste, adjust seasoning and serve as a side with pap, rice or ujeqe.
Notes
Method
- Heat oil in a saucepan over medium-low heat. Sweat the onion for 10 minutes until soft.
- Add tomatoes and sauté for 2 minutes until they begin to break down.
- Add kale, spinach and water. Stir, cover and cook for 15-20 minutes until tender.
- Season with chilli flakes, garlic powder and crumbled stock cube. Stir well.
- Remove lid and cook for a further 5 minutes until moisture reduces.
- Serve as a side with pap, rice or ujeqe.
Any leafy greens work here. Beetroot tops, Swiss chard, spring greens or a mix all produce great results.