Malakwang, a bitter sweet delicacy

Of the few plants imbedded in the tradition of the people of northern Uganda, malakwang is an exceptional one specially known for its tangy taste. But this delicacy, like many other greens, came to tables as the last resort during drought periods. “I think the best vegetables of today where discovered in the roughest of times,” say Livingstone Ochaya, an elder in Palabek Lamwo District.

The Acholi people started growing the malakwang plant and keeping them around their compounds like the other crops in the homes. Later this sauce become known to other regions of the country as the course of migrations was still going on. The continuous intermarriage has made it more popular especially in the east.

“During the time of preparing girls for marriage, their aunts would specially teach them how to prepare this dish and tell them to prepare it especially when they have domestic challenges, so as to remind them of the good moments they had before the conflict,” Samali Achen, an elder reveals, adding “hat is why it has a sweet and sour taste.” Hellen Olok, another elderly Acholi, says malakwang was an important dish for breast feeding mothers since it is believed to increase the amount of milk for the mothers.

Malakwang is widely eaten and cooked in restaurants and eating joints that serve northern cuisine as well as in homes because it is delicious. At significant occasions such as graduations and some birthdays of people from the north, this dish is a must have. “People come as early as noon for lunch because this sauce gets finished earlier than others,” Santa Abalo, a waitress at House of Okel reveals.

However, in the past, Malakwang was never served during traditional marriage. “It is believed that if malakwang was served, the marriage would not last,” Olok says. “The sour taste symbolised this,” she elaborated.It is also believed to be a dish specially served to in-laws when they visit and also when parents of women visit their daughter’s marital home.

Malakwang as a sauce can be eaten with millet bread and posh, however, many people love eating it with sweet potatoes. Malakwang is also enjoyed by neighbours in Lango and West Nile regions. “The soup squeezed from the leaves of malakwang can be used to apply on wound for temporary first aid,” Hellen Abok, a greens vendor at Nakawa Market said.

Abok also added that there are three varieties of this vegetable, Malakwang makwa which in English notation means white malakwang, malakwang ma wach meaning bitter malakwang and malakwang ma boot meaning sour malakwang.

How to prepare malakwang

•According to Mrs Caroine Ojwach, pluck leaves from its stalk and put in warm water for at least 20 minutes.
•Put the leaves in the sun to dry for 10 minutes after this they are boiled in clean water till tender and the water is yellow green in colour and drain the water.
•After the water is drained, you add the boiled leaves to freshly boiled water and add a little salt preferable local salt commonly known as magadi as you warm, this reduces the sour taste.
•When all the salt has dissolved, there is a mingling stick locally called Ogwec for stirring as ground nut paste (odi) is added. When it becomes ready, it assumes a cream-like thick porridge look with green strikes of the greens.
•The dish is also mixed with boneless dry fish depending ones preference to improve taste and aroma.
•She adds that malakwang can also be eaten on its own as food because of its tenderness and roughage, especially for children who do not have an appetite for food. The dish is also a favorite among elderly and married adults because it’s nutritional value.

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