Malakwang — Print Recipe — The Culinary Codex

A tangy, slimy vegetable sauce made from hibiscus leaves and groundnut paste, a signature dish of northern Uganda with a distinctive sour flavor.

Ingredients

1 Wash hibiscus leaves thoroughly, remove tough stems, and chop roughly into manageable pieces.
2 Boil leaves in water for ten minutes until tender and the liquid turns dark green with a slightly sour aroma.
3 In a separate pot, sauté onion and tomatoes in oil until softened, about five minutes.
4 Add groundnut paste to the tomato mixture, stirring to combine, then pour in the cooked leaves with their liquid.
5 Simmer on low heat for fifteen minutes, stirring regularly to prevent the groundnut paste from burning.
6 Season with salt. The sauce should be slightly thick, tangy, and rich from the groundnuts.

Did You Know?

Malakwang is considered a superfood in northern Uganda, believed to give strength and endurance to those who eat it regularly.