The Acholi, in Northern Uganda, pride in a delicacy known as the ‘dek ngor’, relished by the people there and eaten mainly with sheer butter (moo yaa). It is one of the traditional dishes that has stood the taste of time. This dish is especially served to the in-laws on the first day they arrive in the home of the girl to bring dowry.
This dish has earned its place in the annals of Acholi’s history of food, if there is such a thing, given its popularity with people from all walks of life in the region. Given its nutrition value, it has broken the boundaries of culture and is a dish that can be prepared -by anyone with the exception of lazy people.
Dek ngor should be on your christmas Menu this year if you are an Acholi because Christmas is all about Joy and I believe every Luo can testify to the Joy an aroma of a hot plate of Dek Ngor served with sweet potatoes can bring to your heart. It makes me think of Mother or Older sister.
also check How to boil Sweet Potatoes
Process of making ‘Dek Ngor’
Dek ngor preparation is a step-by-step affair that can be done by almost anyone.
You will need pigeon peas for this dish and the local grinding stone.
- The pigeon peas are dried in the sun then crashed using the grinding stone and then cleaned as the peas are being put on fire. A cooking pot is used for this process of cooking
- After stirring for some time, you add sim sim or ground nut paste as it’s cohesion ability to stiffen will enable the sheer butter (moo yaa) to float on top
- Using the grinding stone, crash the pigeon peas into halves. The peas are then boiled till it becomes soft, and crash to make a smooth paste of source
This source is served millet, sweet potatoes or any other food that you may deem fit.
Dek Ngor can be served with roasted Goat meat, Rice, Kalo, Sweet potatoes and not forgetting Moo yaa( shear nut butter)
A clean Serving of Dek Ngor 
Dek Ngor with Kalo
Also check How to cook Malakwang with Sweet Potatoes
