When growing up we used to pick, imbuya from the veld, any excess will then be dried in the sun, to be eaten in Winter. Over the years it’s been difficult to find imbuya growing wildly, instead spinach has become the leafy vegetable of choice.

Recipe by Dorah Sitole.

Serves: 4


  • 500g imbuya / thepe,
  • 500g kale, sliced
  • 500g spinach, chopped
  • 300g yellow patty pan, halved
  • 1 bunch spring onion, chopped with the green part
  • 2 clove garlic, crushed
  • 1 green chilis, chopped
  • 50g butter
  • 65ml (¼ cup) peanut butter
  • Salt and freshly ground black pepper to taste
  • 65ml (¼ cup) crushed peanuts


Rinse all the leaves thoroughly to discard all the grit. Place in a large saucepan, add patty pans, spring onions, garlic and chilis. Steam over low heat until morogo is wilted.

Add butter, peanut butter season with salt and pepper, heat through until the butters are melted and mixed through. Serve garnished with ground peanuts.