Tikka Curry Chicken Hearts and Morogo Stew with Dumplings

Dried Morogo

I just want to share one of those random recipes you just put together without even thinking and they turn out amazing!  I’m sure you also have one of those……


It was raining in Cape Town yesterday wasn’t it?  It was just one of those days…I felt like having something stewy, spicy, quick and easy to prepare just to take care of the cold.  Come to think of it I wasn’t even hungry but I was in the mood to cook.

In my freezer, I had these chicken hearts I bought for the Expresso live shoot which never took place due to my accident two months ago.  The poor hearts have been sitting there begging to be utilised.   It was either that, pork chops or chicken.  Yup! I love my meat, besides I have an excuse now…..I need that layer of extra fat to keep me warm.

Anyways, I opted for the chicken hearts.   I remembered the Inna Paarman’s Tikka Curry that I bought at the Good Food and Wine Show.  Luckily, I have tons Stock Pot…..and for the veggie part I had dried morogo which I bought from a street vendor in Joburg.

I love dried Morogo.  I love the concept behind it.  Personally, I think its clever and if as consumers we generate a lot of demand some farmer/retailer out there would feel compeled to supply it.  Just think about this….wouldn’t it be interesting to buy dried morogo from retail stores all over the country? They are doing it in Botswana.  So come on people of Mzansi, let us demand to see our indigenous ingredients at retail stores and its only you and I who could make that demand.  We’ve got the buying power! Let’s take advantage of that fact.   Farmers, manufacturers and retailers work according to our demand.  If we don’t demand they don’t supply.  That’s just the nature of the business.

Now back to my dish….. a couple of years ago I got a small packet of dried morogo from a friend in Joburg.  She grows some mogoro in her backyard and dries it herself.  I remember she warned me not to use too much at once as it doubles in size once cooked.  I didn’t heed the warning, I cooked the whole packet at once and it was a disaster.   This time around I wanted to just add a bit.

So I made a stew with the chicken hearts, added the dried morogo and made dumplings with bran-rich self-raising flour.  The meal took about 15 or 20 minutes to prepare.  By the time I was done cooking I was I didn’t feel like eating.  I just dished up to taste then packed in a container for my colleagues (my guinea pigs).  My meal disappeared as usual.  It turned out really good.  This one dude from Zimbabwe almost proposed marriage.  Hehehe!  On a serious note, he went on and on about how good the food was and how rare it is to find a woman that cooks good traditional food.  He tells me the Shona people call it Mufushwa.

That was my dinner last night.  You owe it to yourself to try out this recipe, therefore, go buy yourself some dried morogo and let me know how it turns out!  Enjoy!


Tikka Curry Chicken Hearts, Morogo and Dumplings


Tikka Curry Chicken Gizzards/Hearts/Necks with Morogo and Dumplings Recipe

Serves: 3 – 4

500g chicken hearts, gizzards, cubed chicken breasts

Boiling water

1 red onion, chopped

1 chicken stock pot

1 garlic clove, chopped

4 fresh basil, chopped

A handful of dried morogo

Bran-rich self-raising flour

Cold water


1 packet (200g) Ina Paarman’s Tikka Curry

30ml (2 Tbsp) tomato paste

Freshly ground black pepper


  1. In a big saucepan, add chicken hearts, water, onion, stock pot, garlic and simmer for 5 minutes.  Make dough for dumplings in the meantime.
  2. Add basil, dried morogo and dumplings.  Continue cooking for another 5 minutes.
  3. Add Tikka curry, tomato paste and black pepper.  Simmer until dumplings are cooked.  Stir in between.
  4. Serve.



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 ( 4 )

  • Thuli, I’m sure you’ve shared this before, but what is morogo? Is it like spinach? Interesting hearing about ingredients that I never come across usually!

  • Thanks, Thuli. It looks very interesting. I wonder if we could get some morogo seeds and grow it next to our spinach. I’d like to taste it some time!

    • That would be interesting hey! Tell you what….I’m going to Joburg this week I’ll get you a packet. I’ll also see if I can get some seeds. I’ll let you know. xx

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