Stew
Amalakwang (Malakwang in Groundnut Sauce)
About
A tangy, silky Acholi and Lango dish from northern Uganda made from sour roselle (malakwang) leaves simmered into a groundnut and sesame paste, served with sweet potatoes or millet bread.
Equipment
- Pot
- Wooden spoon
- Bowl
- Sieve
Ingredients
Fresh malakwang (roselle) leaves2 large bunches
Groundnut paste (peanut butter)3/4 cup
Sesame paste (odii), optional2 tbsp
Onion1
Tomato1
Salt1 tsp or to taste
Water3 cups
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