Product Description

The same traditional morogo wa dinawa, with heat added. Made from the dried leaves of the cowpea plant, a crop that has fed this region for centuries and keeps producing through poor soil and unreliable rain. Prepared the traditional way it is an afternoon’s work: boiled, pounded, sun dried, then soaked and cooked again. This version is ready to eat straight from the sachet. Morogo wa dinawa is listed on the Slow Food Ark of Taste, an international register of foods considered worth protecting, because it has been slipping out of everyday use and the local cowpea varieties behind it are under pressure. Buying it is a small argument for keeping it. Chilli flavour, for anyone who takes their morogo with a bit of fire. Made with sustainable produce. 50g.