Self-styled "modern-traditional" woman Thuli Gogela is the foodie behind Mzansi Style Cuisine where she showcases ancient culinary treasures from South Africa's past. Here she updates an indigenous classic - morogo-stuffed chicken breasts - for contemporary palates.

I grew up in the small village of Alice in the Eastern Cape and, for as long as I can remember, my indigenous food roots have anchored me.

Today, as a food developer, I spend my time looking towards the sustenance of the future, but I remain deeply passionate about excavating the flavours and lore of our traditional culinary history.

In an effort to keep alive our beloved food culture, I use my blog, Mzansi Style Cuisine (www.mzansistylecuisine.co.za), as a platform for showcasing these ancient culinary treasures in a way that appeals to modern tastes.

Seeing that spring has, at long last, sprung, I decided to present something light, yet nutritious and, of course, utterly delicious, for my magazine debut.

Morogo are edible leafy plants that grow abundantly in the countryside … and often make their way into suburban gardens, too.

Tip: Read up on foraging for food

Amaranth (or imbuya, as it’s commonly known), sow thistle, dandelion, blackjack and wild mustard all fall into the morogo family and have featured prominently in the staple diets of South Africa’s indigenous peoples for centuries.

The vitamin-rich greens are often combined with maize meal, potatoes, mielies or rice, or they’re cooked relish-style with onion and tomato, sometimes with crushed peanuts or peanut butter.

While morogo is plentiful in summer, it’s also available in a dried form and can easily be substituted with cabbage or spinach. 

Make Thuli's morogo-stuffed chicken breasts and serve this traditional dish with a salad or bulk out with mashed potatoes or pap.

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