Malakwang is a bittersweet delicacy popular in Northern Uganda and among the Itesots. The local dish is exceptional because of its tangy taste and is perfect for serving with millet bread, sweet potatoes and cassava.
5 bunches of malakwang (leafy green, like spinach but a little sourer)
A ½ kilogram of g-nut paste (odii)
1 tablespoon salt
6 cups of water
A piece of rock salt (magadi)
Step 1) Pour two cups of water, rocksalt popularly known as magadi and boil.
Step 2) Add the thoroughly washed the malakwang, let it boil for 20 minutes or so until malakwang is tender.
Step 3) When it’s tender, drain the water, then preserve it for the g-nut paste.
Step 4) Get another clean saucepan, add 4 cups of the drained water from the Malakwang; drop in the g-nut paste. Use a wooden spoon for mixing. Stir the water and g-nut paste until the paste is well mixed.
Step 5) Drop in the drained Malakwang and continue stirring until Malakwang is well mixed into the g-nut paste.