Morogo

Cleome spp.

leaf

Slightly bitter leaves, cooked with other greens and served with maize porridge, or sun-dried for winter.

Origin

Southern and East Africa

Season (United States)

all year round

Preparation

The leaves and young shoots are rinsed and cooked for a few minutes, boiled, steamed or in a sauce; they are eaten cooked.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · ChlorophyllIn small amounts, not counted Pungent glucosinolates

Did you know?

In South Africa, “morogo” means all cooked wild greens; spider plant is their queen.