Morogo wa dinawa and koko ya setswana

12 December, 2012

This month of May marks a time when mothers are celebrated for their role in bringing up men and women of influence. But one other factor that this month is known for is the Letlhafula cultural day held every year at Botswana Craft. This day set aside to enjoy the very best of Botswana culture especially the cuisine, provides a platform for people to sample the rich dishes that Botswana has to offer. Featured in our issue this month are some of those dishes, which are a definition of who we are as a nation.

Ingredients

1-2 handfuls of dried bean leaves (morogo)

1 medium onion chopped

1 tablespoon cooking oil

½ green pepper, chopped

1 medium tomato, chopped

Some salt to taste

Barbecue spice to taste

Optional: small quantity of finely chopped carrots and/ or potatoes

Method

•           Gently fry the onions and the other vegetables in oil over low heat until soft

•           Add about 2 litres of water and then add the dried             bean leaves, which will increase in volume as the dish cooks

•           Simmer  for about 20- 25 minutes, then season and add the spices

•           Allow to cook gently over low heat for another 5 to             10 minutes, until tender

•           Check that the pot does not boil dry, add a little water if necessary.

This dish can be served with phaleche or mabele and beef or chicken.