How To Prepare Fresh Malakwang | Removing The Stems & Sorting | Native Northern Ugandan Acholi Food

Wash malakwang leaves thoroughly and set aside.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and ginger, cooking until fragrant, about 1-2 minutes.

Add chopped tomatoes and cook until soft, about 5-7 minutes.

Incorporate groundnut paste, stirring to combine well with the tomato mixture.

Add water gradually, mixing until a smooth consistency is achieved.

Season with salt, pepper, and seasoning cubes to taste.

If using, add chicken or fish and bring to a simmer.

Add the malakwang leaves and green chilies, stirring gently.

Cover and cook for about 10-15 minutes, until leaves are tender.

Adjust seasoning if necessary before serving.

Serve hot with a side of rice or posho.

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