Everyday Greens · Leafy Vegetable Stew
Boo
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The same odi (groundnut or simsim) paste used to enrich boo is also the base ingredient in dek ngor, showing how one pantry staple stretches across an entire regional cuisine.
Boo is a stew of local leafy greens, often cooked with okra for a silky texture and finished with odi paste, sometimes fried through with egg. It's the everyday vegetable side eaten alongside kwon kal.
Why it's made this way: Greens like boo balance out the starch-heavy staples of Northern Uganda's diet, and every household has its own version depending on what's growing in the garden that week.
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Part of World of Street Food — 3248 dishes from 118 countries.
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