Wash the morogo leaves thoroughly under running water to remove any dirt or debris. Pat them dry with a clean kitchen towel.Chop the morogo leaves into bite-sized pieces, discarding any tough stems.
Heat the cooking oil in a large pot over medium heat.Add the chopped onion and minced garlic to the pot and sauté until they become soft and translucent.
Add the diced tomato to the pot and cook for a few minutes until the tomato begins to soften.
Add the chopped morogo leaves to the pot, stirring well to coat them with the onion, garlic, and tomato mixture.
Season with salt and pepper to taste. If you prefer a bit of heat, you can add chili flakes or fresh chili at this stage.
Reduce the heat to low, cover the pot with a lid, and let the morogo simmer for about 20-25 minutes. Stir occasionally to prevent sticking and ensure even cooking.
after the cooking time, check the tenderness of the morogo leaves. They should be wilted and tender.Taste and adjust the seasonings if needed.
Remove the pot from the heat and transfer the cooked morogo to a serving dish.
Serve the morogo as a side dish alongside your favorite main courses or incorporate it into stews, soups, or other dishes for added flavor and nutrition.