Morogo wa Dinawa

What we know so far

Morogo is the Setswana word for leafy greens, and morogo wa dinawa is the cowpea (bean) leaf, picked young in the rainy season and, for the rest of the year, eaten from the dried, blanched leaf-balls that every Botswana household keeps in a bag or clay pot. Rehydrated and simmered with onion and tomato, it tastes like a dark, earthy spinach and is the winter vegetable beside bogobe, phaleche (pap) and seswaa. Slow Food lists it on the Ark of Taste.

The draft was written from 4 published sources and holds 8 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting