Entree: Botswana – National Cuisine – Morogo Wa Dinawa (Braised wild leafy greens stewed with cowpeas and savory aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 2 cloves garlic, minced
- 1 small fresh chili, seeded and chopped (optional)
- 2 medium tomatoes, chopped, approx. 8 oz (225 g)
- 1 lb (454 g) morogo (wild leafy greens) or substitute baby spinach, washed and coarsely chopped
- 2 cups (400 g) cooked cowpeas (dinawa)
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2 g) ground cumin
- 1 tsp (6 g) kosher salt, adjust to taste
- 1 tbsp (15 ml) lemon juice or vinegar
- 1 small smoked fish, optional, flaked, approx. 6 oz (170 g) (or 1/2 cup (120 g) cooked smoked or salted fish flakes)
- 2 tbsp (30 ml) water or cooking liquid (as needed)

Show original ingredient measurements

- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 2 cloves garlic, minced
- 1 small fresh chili, seeded and chopped (optional)
- 2 medium tomatoes, chopped, approx. 8 oz (225 g)
- 1 lb (454 g) morogo (wild leafy greens) or substitute baby spinach, washed and coarsely chopped
- 2 cups (400 g) cooked cowpeas (dinawa)
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2 g) ground cumin
- 1 tsp (6 g) kosher salt, adjust to taste
- 1 tbsp (15 ml) lemon juice or vinegar
- 1 small smoked fish, optional, flaked, approx. 6 oz (170 g) (or 1/2 cup / 120 g cooked smoked or salted fish flakes)
- 2 tbsp (30 ml) water or cooking liquid (as needed)

Instructions

1. If using dried cowpeas, soak overnight and cook until tender, then drain; otherwise use 2 cups (400 g) cooked cowpeas. Heat 2 tbsp (30 ml) vegetable oil in a large pot or deep skillet over medium heat.
2. Add the chopped onion and sauté until soft and translucent, about 6–8 minutes. Add minced garlic and optional chili and cook 1 minute until fragrant.
3. Stir in the chopped tomatoes and cook until they break down and form a saucy base, about 5–7 minutes. Add ground coriander and ground cumin, stirring to bloom the spices.
4. Add the chopped morogo or spinach a handful at a time, stirring to wilt each batch into the tomato mixture. If the pan becomes dry, add up to 2 tbsp (30 ml) water to help wilt the greens.
5. Once all greens are wilted and tender, stir in 2 cups (400 g) cooked cowpeas (dinawa) and optional flaked smoked fish. Simmer gently for 8–10 minutes to allow flavors to meld, stirring occasionally.
6. Season with 1 tsp (6 g) salt to taste and finish with 1 tbsp (15 ml) lemon juice or vinegar to brighten the stew. Adjust seasoning and consistency with a splash of water if needed.
7. Remove from heat and serve hot alongside pap (maize porridge), rice, or bread as preferred.