For morogo, use plant leaves, preferably bean plants. The leaves are blanched and then sun dried.
1 kg (2½ lb) bean leaves
2 onions, chopped
125 ml (½ cup) water
15 ml (1 T) oil
Salt to taste
Pepper to taste
Place the morogo and chopped onion in a saucepan and add the water and oil. Boil for 15 minutes, stirring continuously. Season with salt and pepper.
Country: Botswana, South Africa, Zambia, Zimbabwe.