Baby marrow leaf morogo

Baby marrow leaf morogo

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  • 4 to 6
  • Easy
  • Carb Conscious Plant-Based Vegan recipe collection wheat and gluten free
  • 10 minutes
  • 30 minutes

“This is a budget-beating recipe that celebrates indigenous leafy greens and reduces food waste.” – Mokgadi Itsweng


  • 1 T olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, finely grated
  • 1 red pepper, diced
  • 3 tomatoes, chopped
  • 1 cup vegetable stock
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. Heat the oil in a pan and fry the onion, garlic and red pepper for 5 minutes over a medium heat.

2. Add the baby marrow leaves and stir-fry into the pepper mixture, then add the tomatoes.

3. Cook for 5 minutes, or until the tomatoes are softened. Add the stock and cook, covered, for 10 minutes, adding more water if it dries out.

4. Season with salt and pepper if necessary.

5. Serve over mashed potatoes, pap or with pasta.

ALSO READ: Morogo magic: the budget-friendly indigenous ingredient

Find more South African recipes here. 

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Emma Morey


Mokgadi Itsweng Recipe by: Mokgadi Itsweng
View all recipes

Former food editor of True Love magazine, Mokgadi has worked in the food industry for more than 17 years and is the author of Veggielicious – a collection of plant-forward recipes that’ll encourage even the pickiest eater to eat more veg. She is the Creative Director and head chef for Lotsha Home Foods and a member of The Chef’s Manifesto.

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