Page 17 - LandscapeSA_119

FEaTURE

has a mucilaginous or slimy texture, similar to okra, which is highly
appreciated by some but offensive to others. Bicarbonate of soda
or even cow urine is added to the cooking water to reduce the
sliminess. Jute leaves are prepared with coarse-textured leaves,
such as those of cowpeas, to make it easier for older people to
swallow. Certain Jute species are also used as a fibre crop.

Many other weed species are used as Morogo; these are sometimes
localised, but others, such as Purslane (Figure 3), are also used
in North africa and the Middle East. Medicinal properties are
attributed to some of the Morogo species, for example Balsam Pear
(Figure 4) or amaranth.

Figure 2: The compound leaves and spidery flowers of the Spider Plant
(Cleome gynandra).
Spider Flower (lerotho or bangala)
Spider Flower is a herbaceous, erect, mainly branched plant with
distinctive palmate leaves and three to seven leaflets (Figure 2).
Stems and leaves are covered with glandular hair. The species
Cleome gynandra is the most widely used as a leafy vegetable
but C. monophylla and C. hirta, which are close relatives, are also
used occasionally. The plant parts used include the leaves and the
growth tips. Some people find Spider Flower too bitter, but this can
be reduced by changing the cooking water or by cooking it in milk
or sour milk. amaranth leaves are often added to increase bulk.

Nightshade (muxe or umsubu)
Nightshades (solanum nigrum complex) are erect, branched,
annual or biannual herbaceous plants, well known for their small,
shiny, black to purple-black fruit that is used in jams. Nightshade
complex contains many species and its taxonomy is complicated. Figure 4: Balsam Pear (Momordica balsemima) is a creeper that grows on
In South africa, s. americanum, s. nigrum and s. retroflexum are the fences. It is said to contain medicinal properties.
most commonly used species. when used as a leafy vegetable, the
leaves and tender shoots of Nightshade are harvested and cooked.
The ripe fruit is also consumed extensively, either fresh or as a Micronutrients
preserve, but the green fruit is poisonous and care should be taken. Micronutrient malnutrition is widespread in South africa, with
vitamin a and iron being a major concern for micronutrient
deficiency. Generally, dark green leaves are a source of nutrients
such as beta-carotene, vitamin C, protein, calcium, zinc and
iron. Morogo varieties are high in fibre and low in protein, fat
and energy, mainly because of their high water content. The
major contribution of leaves towards nutrient intake is in terms
of carotenoids (lutein and β-carotene), vitamin C and folate in
particular.

Micronutrient analysis has also shown that a portion of cooked,
leafy vegetables would make a significant contribution to the
daily requirement of women for iron, vitamin C, folate and beta-
carotene. however, it is important to keep in mind that dark
green, leafy vegetables are known to contain oxalates, phytates
and nitrates, compounds that reduce absorption of these
micronutrients.

Conclusion
There is a well-known Pedi proverb that says ‘meat is a visitor
but Morogo a daily food’ This demonstrates the important role of
Morogo in the daily livelihoods of South africans. If the potential
Figure 3: The succulent leaves of Purslane (Portulaca oleracea) is also used in nutritional value of Morogo is taken into account, it can contribute
the Middle East and North Africa.
in a major way to the food security and balanced diets of rural
Jute (delele or guxe) and urban households. It is therefore clear that there is more to
Jute is an erect annual herb that varies from 20 cm to some common weeds than meets the eye, and that one can really
approximately 1.5 m in height. The leaves have distinct hair-like consider eating them.
teeth at the base. Different Jute species are used, namely Corchorus
asplenifolius, C. trilocularis, C. tridens and C. olitorius. Cooked Jute Text and photos supplied by the Agricultural Research Council (ARC) n

Landscape Sa • Issue 119 2022 15