Acholi Classic · Sour Leaf Stew
Malakwang
Photo: Alobo shalom / Wikimedia Commons · CC BY-SA 4.0
The malakwang plant is the same Hibiscus sabdariffa used elsewhere in Africa to brew sour hibiscus tea — one plant, two very different traditional uses.
Malakwang is a tangy stew made from the sour leaves of roselle (Hibiscus sabdariffa), boiled down and stirred through with groundnut or simsim paste to round out the sourness, then ladled over kwon kal, rice or sweet potatoes.
Why it's made this way: Popular across Acholi, Lango, West Nile and Karamoja, malakwang is a fixture at weddings, naming ceremonies and family reunions throughout Northern Uganda.
More from Uganda
Part of World of Street Food — 3443 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.