Wild Greens · Limpopo Relish
Morogo (Thepe)
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Morogo can pack up to 36% protein by dry weight, well above what most people expect from a leafy green, making it a nutritional powerhouse hiding in a humble side dish.
Wild leafy greens — amaranth, cowpea leaves, pumpkin leaves or spider-flower, depending on the season — cooked down with onion and tomato, sometimes enriched with crushed peanuts, and served alongside pap. In Limpopo the amaranth variety, thepe, is the most commonly eaten.
Why it's made this way: Generations of rural South Africans have foraged morogo along roadsides and fields, and in Limpopo households it remains an everyday relish that stretches a meal and adds vitamins to a maize-heavy diet.
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Part of World of Street Food — 3248 dishes from 118 countries.
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