This is an absolutely delicious Acholi, Luo, Ugandan dish. Sour and sweet usually go well together that’s why Malakwang and sweet potatoes are a perfect match! & taste so good. Malakwang was the first Ugandan dish I learnt to cook in my youth and it came out perfect. Over the years, I have mastered the art of cooking it with excellent results every time. You too can learn to cook it to enjoy with your family and friends. As for Sweet potatoes, they are another Ugandan delicacy. When growing up, I used to plant them with my Mum and other siblings. They can be eaten with any sauce, or with peanut butter, sesame butter or a blend of both. We hope you enjoy this recipe!
I remember my mum would secretly pack me dry Malakwang leaves and hide them under my suitcase as i left for University, which i would later cherish so much during the period dubbed “Black November” (A period where affording Kikomando made you one of the rich guys around Campus) by Banda, Kyambogo University Students. With my Mum’s properly grounded and refined Malakwang leaves, i would just add some hot water and stew with ODII (ground nut paste) making a wonderful feast for me and my non Acholi neighbors who couldn’t get enough of it.
Here is everything you need to make Malakwang to add to your Christmas menu.
Equipment:
- Large Saucepan
- Fire Stove or Cooker
- Wooden spoon
Malakwang in peanut butter sauce Recipe
- 300 grams Dry/fresh Malakwang
- 340 grams smooth peanut butter
- 1/2 tin tomatoes
- 1 tsp salt
- 1,5 litres water Add as needed
Boiled Sweet Potatoes
- 1 kg Fresh Ugandan sweet potatoes
- 0.5 litre water
Proceedures
The Malakwang stew
- Boil water in a pan
- Add the dry/fresh malakwang leaves
- Cook for 15 minutes
- Test for softness by pressing a bit of leaves against the wooden spoon
- Drain off the first water completely
- Add fresh hot water
- Add tomatoes
- Boil for 5 minutes
- Add salt and mix well
- Add peanut butter
- Serve while still hot and eat with sweet potatoes
- Can be eaten with millet bread, maize meal and boiled cassava
For fresh Malakwang, You need to boil it for a longer period of time. Do not chop the leaves, just boil until the color turns brownish then drain off the water to reduce the sourness.
Boiled Sweet Potatoes
- Peel the sweet potatoes
- Wash thoroughly
- Cut them at desired sizes
- Boil in a large enough saucepan for 20 – 25 minutes
- Poke with a knife or skewer to test for softness
- Serve with Malakwang
- Can be eaten with any sauce of your choice
After pasting the Malakwang Serving the delicacy 
Serving the delicacy
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