Wash the sorrel leaves thoroughly and remove the tough stems.
Optional (for a stronger flavour): Roughly chop the leaves. You can let the leaves sun-dry for 30 minutes if using fresh, which helps concentrate the flavour.
Malakwang (Sorrel and Peanut Stew)
- Total Time - 45 minutes
- Preparation - 15 minutes
- Cooking - 30 minutes
- Servings: 4
- Country: Uganda
The sourness of malakwang can be quite intense. The traditional recipe does not include tomatoes or onions, but sometimes a pinch of baking soda is added when boiling the leaves, or the first water is drained to mellow the sour taste. For this recipe, we use peanut paste (Odii - ideally unsweetened and unsalted).
Ingredients
Ingredients for Malakwang
- 4 cups Fresh Sorrel leaves (Malakwang) or other more acidic greens (e.g., spinach with a squeeze of lemon juice)
- 200 g Peanut paste (smooth, unsalted, unsweetened, ideally a peanut and sesame blend 'Odii')
- 6 cups Water (for boiling leaves)
- 2 cups Water (for the sauce, boiling)
- to taste Salt
- 0.25 tsp Baking soda (optional, to reduce sourness)
Instructions
Step 1: Preparing the Leaves
Step 2: Boiling the Leaves
Bring 6 cups of water to a boil in a large pot. Add the leaves and boil for 15-20 minutes until they are very soft and tender.
If the Malakwang is too sour, add ΒΌ tsp of baking soda and boil for a few more minutes. Then, drain all the water.
Step 3: Adding Peanut Paste
To the boiled and drained leaves, add 2 cups of clean boiling water.
Gradually add the peanut paste (Odii) and stir vigorously with a wooden spoon until the peanut paste is fully dissolved and forms a smooth, creamy sauce of medium consistency (like a thick soup or thin stew).
If the sauce is too thick, add more hot water; if it is too thin, add more peanut paste.
Step 4: Finishing and Serving
Return the Malakwang to low heat and simmer briefly, stirring constantly to combine the flavours.
Taste and add salt as needed. Serve warm. Malakwang is traditionally served with boiled or roasted sweet potatoes or Kalo (millet bread).