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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.

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