Salads
Morogo Salad
Ingredients
- - 400 g (14 oz) morogo (amaranth or spinach leaves), washed and stems removed
- - 60 g (1/2 cup) roasted peanuts, roughly crushed
- - 1 small onion, finely chopped
- - 1 medium tomato, diced
- - 15 ml (1 tbsp) vegetable oil
- - 10 ml (2 tsp) lemon juice
- - Salt, to taste
Method
- Bring a large pot of lightly salted water to the boil.
- Blanch the morogo leaves for 1-2 minutes until just wilted and bright green.
- Drain in a colander and rinse briefly under cold water to stop the cooking, then squeeze out excess water.
- Roughly chop the blanched greens and place in a mixing bowl.
- Add the crushed peanuts, onion and tomato.
- Drizzle with the oil and lemon juice, season with salt, and toss gently to combine.
- Serve at room temperature or lightly chilled.
Introduction: While morogo is most often served cooked, this cold salad variation uses lightly blanched wild greens tossed with roasted peanuts and a simple dressing, a preparation found in some rural Botswana households, particularly during warmer months when a lighter dish is preferred.
Cultural Background: While morogo is most often served cooked, this cold salad variation uses lightly blanched wild greens tossed with roasted peanuts and a simple dressing, a preparation found in some rural Botswana households, particularly during warmer months when a lighter dish is preferred. Peanuts, widely grown in the region, add richness and are a familiar pairing with leafy greens in Southern African cooking.
Tips: Squeeze the greens well after blanching to avoid a watery salad. Toast raw peanuts lightly in a dry pan for 3-4 minutes if pre-roasted peanuts are unavailable.
Variations: Add a spoonful of smooth peanut butter to the dressing for a creamier, richer salad. Include a pinch of dried chilli flakes for gentle heat. Naturally vegan as written.
Storage: Store in an airtight container in the refrigerator for up to 1 day.
Reheating: Not applicable; this salad is served cold or at room temperature.
Nutrition: Approx. per serving: 150 kcal, 6 g protein, 8 g carbohydrates, 11 g fat, 4 g fibre.
FAQs:
Q: Can I use frozen spinach for this salad?
A: Fresh morogo or spinach gives the best texture, but thawed and well-drained frozen spinach can be used in a pinch.
Q: Is this dish nut-free adaptable?
A: The peanuts can be left out, though they are a key traditional element that adds texture and flavour.