Starters & Light meals

Morogo with butternut

4 to 6
10 minutes
25 minutes

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  • 4 cups muboora (pumpkin leaves with the flowers)
  • ½ butternut, peeled and diced
  • 1 cup boiling water
  • 1 t salt
  • 2 tomatoes, diced
  • a pinch bicarbonate of soda
  • pap, for serving
  • relish, for serving

1. To prepare the pumpkin leaves, break off part of the stem and pull the silk from the pumpkin leaves. Do this one leaf at a time.

2. Place the diced butternut, water and salt in a saucepan. Cook until the butternut has softened, then add the pumpkin leaves and tomatoes.

3. Cover and cook over a medium heat for 10 minutes, stirring occasionally.

4. Lightly mash the butternut. 5 Serve with pap and your favourite relish.

Cook’s note: You can also use baby marrow leaves for this recipe. The word “morogo” refers to numerous leafy greens that grow wild in South Africa, as well as the leaves of some farmed plants such as pumpkin, beetroot and carrots. Common wild varieties include amaranth, spider flower and cowpea leaves.

Read Mogau's column on morogo here. 

Find more South African recipes. 

Photograph: Andrea Van Der Spuy
Production: Bianca Strydom
Food assistant: Irinja Bekker


Mogau Seshoene

Recipe by: Mogau Seshoene

Mogau Seshoene, AKA The Lazy Makoti is a cookbook author and TV star.

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