Morogo, commonly considered a weed, is a traditional African food plant that is now lauded as a superfood. Also called pigweed, this leafy Amaranth is rich in protein, vitamins A and C and minerals such as iron and calcium. Cleome, Cowpea, and Amaranthus are all commonly called Morogo in Botswana.
Morogo is one of the world’s oldest food crops, planted and grown primarily in Africa, Asia, and South America. Morogo leaves have a protein content of up to 36% and owing to this, they are considered an excellent meat substitute.
The leaves are generally cooked in the same way as spinach and related leafy vegetables like Swiss chard and kale. The Morogo leaves are slightly bitter than ordinary spinach. The leaves are finely chopped, cooked, and either eaten solo or with a combination of onions, tomatoes, and butter.
African style Morogo dishes include a variety of greens including pumpkin leaves and wild edible plants. Locals eat it quite salty as it is usually paired with sweet potato, rice or polenta.
Morogo is served as a side dish to Seswaa, the national dish of Botswana, made of beef and goat meat. Other interesting incorporations of Morogo include Morogo dumplings, Morogo lamb stew, and polenta morogo bread. It is also stuffed in chicken breasts, contributing significantly to the protein content.
Did you know that Morogo is believed to be more beneficial than kale?
Another cool fact is that there are actually Morogo flavored Maggi noodles in Africa, attesting to the highly nutritious nature of this Amaranth!