Morogo also known as wild or African Spinach, refers to a group of various dark leafy vegetables indigenous to Africa and harvested for human consumption.
Some cultures choose to dry the leaves and eat them during the dry season when chances of planting are not good. Morogo is mainly valuable in our
communities as it gives an inexpensive way of obtaining the nutrients that the body requires.
- Morogo is rich in vitamin A and C, iron, Omega 3s and calcium.
- Consumption of morogo can minimize the risk of vascular-related chronic diseases and Type 2 diabetes
- 2 bunches of morogo
- 1 medium onion, chopped
- 2 medium tomatoes, diced
- 250ml water
- 3 tablespoon olive oil
- Salt to taste
- Black pepper
- Barbecue or any spice of your choice.
Clean morogo in cold water. Take out the stem and throw away. Chop the leaves. Pour water in a pot, then add the chopped leaves. Bring to a simmer, cover the pot and cook for about 20-30 minutes, or until soft. In the meantime fry the onions in a pan with olive oil, add black pepper and barbecue or any spice of your choice. Then add tomatoes, bring to a simmer. Pour the tomatoes in a pot of cooked morogo. Add salt to taste and simmer until well blended.