Entree: Botswana – Southern Culinary Region – Morogo Wa Dinawa (leafy greens and cowpea stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 10 min

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) fresh morogo or collard greens, stems trimmed and roughly chopped
- 2 cups (400 g) dried cowpeas (dinawa), soaked overnight and drained
- 6 cups (1.4 L) water (for cooking cowpeas)
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, finely chopped (about 8 oz (225 g))
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 2 medium tomatoes, chopped (about 8 oz (225 g)) or 1 cup (240 g) canned diced tomatoes
- 2 tbsp (32 g) smooth peanut butter (groundnut paste)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (2.5 g) smoked paprika or mild chili powder (optional)
- 1 tbsp (15 ml) lemon juice or vinegar (optional, to brighten)
- 2 tbsp (30 ml) water to loosen peanut butter if needed

Show original ingredient measurements

- 1 lb (450 g) fresh morogo or collard greens, stems trimmed and roughly chopped
- 2 cups (400 g) dried cowpeas (dinawa), soaked overnight and drained
- 6 cups (1.4 L) water (for cooking cowpeas)
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 2 cloves garlic, minced (about 6 g)
- 2 medium tomatoes, chopped (about 8 oz / 225 g) or 1 cup (240 g) canned diced tomatoes
- 2 tbsp (32 g) smooth peanut butter (groundnut paste)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (2.5 g) smoked paprika or mild chili powder (optional)
- 1 tbsp (15 ml) lemon juice or vinegar (optional, to brighten)
- 2 tbsp (30 ml) water to loosen peanut butter if needed

Instructions

1. Rinse soaked cowpeas and place in a large pot with 6 cups (1.4 L) water. Bring to a boil, reduce to a simmer and cook until tender, 45–60 minutes; drain and set aside. Add more water during cooking if needed.
2. While beans cook, heat 3 tbsp (45 ml) vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until translucent, about 5–7 minutes.
3. Add the minced garlic and cook 1 minute until fragrant. Stir in the chopped tomatoes and cook until they break down and form a saucy base, about 6–8 minutes.
4. Stir in the cooked cowpeas, then add the chopped morogo or collard greens. Cover and cook, stirring occasionally, until the greens are wilted and tender, 6–10 minutes.
5. Mix the 2 tbsp (32 g) peanut butter with 2 tbsp (30 ml) water to make a smooth paste, then stir into the greens and beans. Season with 1 tsp (5 g) salt, 1/2 tsp (2.5 g) pepper and 1/2 tsp (2.5 g) smoked paprika if using. Simmer uncovered for 3–5 minutes to marry flavors.
6. Adjust seasoning and acidity with 1 tbsp (15 ml) lemon juice or vinegar if desired. Serve hot with sadza, sorghum porridge, ugali, or steamed rice.