Morogo with Butternut Squash is a traditional Botswanan recipe for a classic vegetarian dish of cooked greens blended with butternut squash puree and peanuts. The full recipe is presented here and I hope you enjoy this classic Botswanan version of: Morogo with Butternut Squash.
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Morogo is a green leaf stew that is common to Botswana. Often it is made with cowpea leaves but can also be made with other greens such as thepe, spinach or beet greens. This is a slightly heartier version that also has butternut squash added.
Ingredients:
500g leafy greens (eg thepe, spinach, collard greens, beet leaves), washed and chopped
100g chopped peanuts
1 onion, chopped
400g butternut squash, cubed
75ml sour milk
20g butter (or margarine)
250ml boiling water
50g sugar
1/2 tsp ground cinnamon
salt and freshly-ground black pepper, to taste
Method:
Combine the greens in a pan with the boiling water, chopped peanuts and onion. Bring to a simmer and cook for about 10 minutes or until almost dry.
In a second pan, combine the sour milk and the butternut squash. Bring to a simmer, cover and cook over low heat for about 10 minutes, or until almost tender. Add the butter and season with the sugar and cinnamon.
Stir in the cooked greens and peanut mix and toss gently to combine. Serve hot, accompanied by maize meal bagobe (porridge).
