Morogo Pie


I’ve rarely cooked with the real morogo (indigenous plants)…..

One of the few times I got to cook with them  my aunt and I were preparing Isgwampa, which is a Xhosa maize meal with indigenous leaves also known as Imifino.

You often hear people say if you want to explore a city or a country’s cuisine you better hit the streets.  I did just that on the streets of Jozi. This time around I was looking for morogo leaves.


One street vendor, took me through her morogo leaves on display.  She also sold pumpkin and its flowers which are popular items in Venda cooking.  She explained how to prepare the dish using such items and also gave me a packet of ground peanuts to add to the dish.  As I was busy taking photos of the food items she insisted on having her photo taken as well.  I obliged.

Street Vendor and her Friend


I bought morogo together with the pumpkin and flowers, took them back to Cape Town with me. To avoid spoilage I kept them in the fridge overnight. The next day, it was cooking time! The plan was not to fiddle with the cooking instructions the vendor gave me. I followed them to the tee. The morogo was ready however I did not feel like serving it with pap.  I thought of a pie which led me to go buy puff pastry.

One thing I can honestly tell you ” Imifino” or rather “Morogo” prepared using spinach tastes completely different to the real thing. It’s a whole new experience that takes you back to when your grandma was still alive! (In my case) I kid you not! If you’ve been lucky enough to have a grandma or an aunt that cooked Imifino or morogo then that’s exactly how you’ll feel.  The pie was done, had one slice. Dished up for a friend after a while we were like “I want to go for seconds dude that was awesome”.

Morogo Pie

Morogo Pie Recipe

Makes 1 medium sized pie


250ml (1 cup) boiling water

1 packet morogo (as sold by the street vendors), shredded

A handful pumpkin flowers, shredded

1 pumpkin (preferably small), washed and chopped

375ml (1½ cup) ground peanuts

salt to taste


  1. In a saucepan, add boiling water morogo, pumpkin flowers and pumpkin.
  2. Cover the lid and let simmer for 20-25 minutes.
  3. Add peanuts and continue simmering until cooked.
  4. For Pie:  Follow instructions on the pack.  Spoon morogo on the rolled out pastry and bake.



About Author


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

Comments ( 2 )

  • This reminds me of my childhood! We grew morogo at home 🙂

  • Ah, I love this. Morogo Pie should be one of the greats. It’s easy and comforting. Will try this recipe soon.

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