How to cook dried Malakwang and groundnuts/Ugandan sour leaf recipe

groundnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and still provide crunch.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

ginger

🥗Healthier: turmeric

💰Cheaper: dried ginger

Dried ginger is often cheaper and still adds warmth.

fresh tomatoes

🥗Healthier: canned tomatoes

💰Cheaper: tomato paste

Tomato paste is cost-effective and adds rich flavor.

Wash malakwang leaves thoroughly and chop coarsely.

Roast groundnuts in a dry skillet until fragrant, about 5-7 minutes.

Blend roasted groundnuts with a little water to form a smooth paste.

Heat vegetable oil in a 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 minute.

Add chopped tomatoes and cook until softened, about 5 minutes.

Mix in the groundnut paste and stir well to combine.

Add malakwang leaves and stir until coated with the sauce.

Pour in enough water to cover the mixture and bring to a simmer.

Season with salt, pepper, and a stock cube, stirring to dissolve.

Cover and cook for 15-20 minutes, stirring occasionally, until leaves are tender.

Adjust seasoning to taste and add lemon juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens