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Morogo Wa Dinawa (Bean Leaf Stew)
Morogo Wa Dinawa (Bean Leaf Stew) is a traditional Botswanan recipe for a classic vegetarian stew of cow pea leaves cooked with onion and bell pepper in a tomato-based sauce. The full recipe is presented here and I hope you enjoy this classic Botswanan version of: Bean Leaf Stew (Morogo Wa Dinawa).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesSpice RecipesBotswana Recipes
In Botswana, the leaves of the common cow pea (setswana bean) are used fresh as a leafy green. They are also parboiled, squeezed dry and then dried in the sun for later use. This recipe comes from my wife's collection of Southern African dishes. She is Nigerian originally, but has lived in Namibia and Botswana.
Ingredients:
1 medium onion, chopped
1 tbsp vegetable oil
2 generous handfuls of cow pea leaves (you can substitute savoy cabbage, kale or beet greens)
1/2 green bell pepper, chopped
1 medium tomato, diced
salt, to taste
barbecue spice blend, to taste
Method:
Wash the bean leaves then set in a colander to drain.
Heat the oil in a pan, add the onion and fry gently over low heat for 3 minutes. Now add the bell pepper and tomato and fry for 3 minutes more. Pour in 250ml water then add the bean leaves. Bring to a simmer, cover the pot and cook for about 15 minutes, or until all the ingredients are tender.
Season to taste with the salt and the spices. Check the liquid levels. If too dry add a little water, if too wet continue cooking until the mixture has dried.
Either serve as a main meal with bagobe (porridge) or serve as an accompaniment.
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