Entree: Botswana – Central Culinary Region – Morogo wa dinawa (wild greens with cowpeas)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 1 lb (450 g) morogo (wild leafy greens) or substitute spinach/amaranth, washed and roughly chopped
- 1 cup (200 g) dried cowpeas (dinawa), soaked overnight and drained
- 3 cups (720 ml) water (for cooking cowpeas) plus more if needed
- 2 tbsp (30 ml) vegetable oil or sunflower oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 2 cloves garlic, minced (about 8 g)
- 1/4 cup (60 g) smooth peanut butter (optional but traditional)
- 1 tsp (6 g) fine salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 small chili (optional), finely chopped

Instructions

1. Rinse the soaked cowpeas and place them in a medium pot with 3 cups (720 ml) fresh water. Bring to a boil, reduce heat and simmer until tender, about 45–60 minutes. Add more water if necessary so the peas remain covered; once tender, drain, reserving about 1/2 cup (120 ml) of cooking liquid.
2. While the cowpeas cook, heat the oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 6–8 minutes. Add the minced garlic and optional chili; sauté 1 minute more.
3. Add the chopped tomatoes to the onion mixture and cook until they break down and become saucy, about 5–7 minutes.
4. Stir in the cooked cowpeas and about 1/2 cup (120 ml) of the reserved cooking liquid. Simmer gently for 5 minutes to let flavors combine.
5. Add the chopped morogo (or spinach/amaranth) in batches, stirring until each batch wilts before adding more. Cook until the greens are tender, about 5–8 minutes.
6. Reduce heat to low and stir in the peanut butter (if using) until fully incorporated; add additional reserved liquid a tablespoon at a time to reach desired consistency. Season with salt and black pepper, adjust to taste.
7. Simmer everything together 3–5 minutes more to meld flavors. Serve hot as a main course with a traditional starch such as pap/sadza or rice.