Malakwang is a bitter-sweet delicacy very popular among the Luo tribes of Northern and Eastern Uganda. Malakwang (Gongura/Hibiscus cannabinus) and Peanut /g-nuts paste or Odii are combined to make this vibrant sauce.
There are three varieties of Malakwang; white malakwang, sour malakwang, and bitter malakwang.
Malakwang can be served as a sauce with sweet potatoes, millet bread (atapa), posho, or cassava, although many people love eating it with sweet potatoes.
For our ingredients, Malakwang Leaves, Sweat potatoes, Peanut Sause(Odii), and salt are the things we need.
Fun fact and Malakwang health benefits:
- During traditional weddings, malakwang was never served, If served, it is thought that the marriage would not last.”
- The soup made from malakwang leaves can be applied to wounds as a temporary first-aid measure.
To start the preparation of malakwang sauce with sweet Potatoes, Wash the sweet potatoes and put them aside in a bowl of water. Thoroughly wash the malakwang leaves, cut them and place them in a saucepan with warm water, then boil at medium heat for five to ten minutes, or until it is ready. In a different saucepan boil the potatoes at medium heat until ready.
Mix the G-nut/Peanut paste or Odii with Makakwang water over medium heat.
Serve this super delicacy while it’s still hot.
With the detailed step-by-step instructions below on how to prepare malakwang, you can add this easy Malakwang and Sweet Potatoe recipe to your culinary repertoire:
This is how to Make Malakwang and Sweet Potatoes
Ingredients
- Malakwang Leaves
- Sweet Potatoes
- Unsalted G-nut/Peanut paste
- Salt
Instructions
- Peel and Cut Sweet Potatoes and set aside in a bowl of Water
- Pour 3 cups into a pot or saucepan and bring it to warm .
- Cut/Chop the Malakwang Leaves and Wash thoroughly
- Add the Malakwang Leaves in the boiling Water and Bring it to boil at medium heat
- Wash the Sweet Potatoes throurally to remove starch
- Put the Potatoes in a different Saucepan and boil at medium heat
- Check on the Malawang, If its soft and tender, that means that its ready, then tranfer to a bowl
- Drain the Malakwang water in a different bowl preserving it for use later.
- In the same pan which was used for cooking the Malakwang. Add 5-7(or to your liking) tablespoons of unsalted G-nut/Peanut butter and 1 table spoon of Salt
- Return the Malakwang "Water" into the pan with G-nut/Peanut butter and mix while at Medium heat
- Add the Malakwang Leaves in the Peanut butter pot and continue mixing
- Check on the potatoes to see if they are fork tender which means they are Ready. Drain out the Water.
- Serve hot the Malakwang and Sweet Potatoes
