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Amaranth leaves

Vegetables · Leafy greens

Amaranth leaves

Soft green or red-tinged leaves of amaranth, cooked like spinach in African, Indian and Caribbean dishes.

Also called: morogo, imifino, thepe, callaloo (amaranth), African spinach, bonongwe, mchicha

Around the world: morogo, thepe (tn) · imifino (zu) · mchicha (sw)

3 recipes with it

Photo: KWOJNG ekwiuel AWAN, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

Amaranth leaves are oval green leaves, sometimes with red or purple centres, on soft stems. They cook like spinach but are slightly earthier. They are known as morogo in Southern Africa, chaulai or lal saag in India and callaloo in Jamaica (Caribbean callaloo can also mean taro leaves). The seeds are a separate pseudo-grain.

Amaranthus species

How it’s used

  • Stir-fried with garlic (lal saag)
  • Jamaican callaloo with onion and tomato
  • Morogo relish with pap
  • Added to dals and soups

Characteristics

Taste
Mild, earthy and slightly sweet.
Texture
Tender leaves.
When cooked
Wilts quickly; red types bleed pink.
Sold as
fresh, frozen, canned
Cooking uses
Commonly cooked, Suitable for boiling

Storage

Refrigerated. Refrigerate wrapped and use within a couple of days.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
23 kcal
Protein
2.46 g
Carbohydrate
4.02 g
Fat
0.33 g
Fibre
— g
Sugars
— g

USDA FoodData Central: Amaranth leaves, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with amaranth leaves

More leafy greens