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A Setwana Salad from Botswana

A Setwana Salad from Botswana

A native Botswana meal called Setswana Salad, often referred to as Morogo Salad, frequently uses local ingredients. Morogo, which is slang for indigenous or wild African greens, is the salad's primary ingredient.

The meal has a strong connection to Botswana's history and culture and exemplifies the adaptability of the Setswana people, who have long relied on the profusion of wild greens in their surroundings. Morogo serves as both a food source and a representation of the bond between people and their environment.

The salad often mixes the freshness of cherry tomatoes, cucumber, and other vegetables with the earthy flavor of morogo to create a pleasing fusion of tastes and textures.

Preparation Time

35 minutes



2 cups morogo (wild African greens such as amaranth or spinach)

1 cup cherry tomatoes (halved)

1 cucumber (diced)

1 red onion (sliced)

1 green pepper (diced)

2 tablespoons olive oil

1 tablespoon balsamic vinegar

Salt and pepper 

Feta cheese, crumbled 

Avocado slices


  • Wash the morogo thoroughly to remove any dirt or impurities.
  • Blanch the morogo in boiling water for about 3 minutes until wilted. Drain and let it cool.
  • In a large mixing bowl, combine the morogo, cherry tomatoes, cucumber, red onion, and green pepper.
  • In a small bowl, whisk together olive oil and balsamic vinegar to create the dressing.
  • Season the salad with salt and pepper according to your taste.
  • Pour the dressing over the salad and toss everything together until well coated.
  • Add crumbled feta cheese for a creamy texture and tangy flavor.
  • Add avocado slices for extra creaminess and nutritional value.
  • Transfer the salad to a serving dish.
  • Garnish with additional feta cheese..