By J. L. Andrew
Photos by J. L. Andrew
Malakwang and Boo are sauces created from a variety of green leaves and are highly regarded as traditional delicacies in Northern Uganda.
Differentiating between the two may prove to be difficult for individuals when served on plates.
According to Suzan Acili, a chef at Wawa Restaurant in Nakawa, Kampala, these sauces have their own unique qualities and are prepared in differently.
“They are all made from green leaves but different types. The two sauces test differently,” she explains.
Jennifer Lakicha a senior cook, says the ingredients and preparation of the two sauces are too different.
Malakwang tastes bitter and changes to a brownish color once prepared, whereas Boo does not have a bitter taste and changes to a greenish color when it is cooked.
How to prepare Malakwang
Remove leaves from the stem, transfer them to a clean dish, with water and clean them.
Submerge the leaves in cold water and boil for approximately five to eight minutes without any additional ingredients.
Alternatively, some individuals soak the greens in warm water for around 20 minutes. Once the color of the boiled leaves changes, the water is drained.
Place the boiled leaves in fresh water along with sliced tomatoes and rock salt.
Boil for a short period to allow the tomatoes to soften and dissolve the salt.
Lakicha says the tomatoes help to lessen the bitterness and enhance the flavor of the dish.
Malakwang can be enjoyed in its pure form or enhanced with a local ground nut paste called ‘odii’, based on the preference of the customer.
To incorporate the paste, a stirring stick is used.
She explains that consuming non-pasted Malakwang is possible, although it tends to have a bitter taste.
“It is good for mothers who have just given birth because it boosts breast. It also helps those with appetite and hypertension problems,” Lakicha adds.
She claims that the sauce pairs perfectly with sweet potatoes due to its bitter flavor.
Boo preparations
Boo sauce, unlike Malakwang, is made using two types of leaves – Boo and Okrato. Culturally, these leaves are not washed in order to retain their nutrients, as Lakicha explains that washing them causes the leaves to harden and prolongs the preparation process.
Steps
Separate the leaves from the stalks and allow them to sun dry for approximately 10 minutes. Sun drying enhances the aroma and facilitates the removal of soil from the leaves.
Carefully chop the Boo leaves into tiny pieces using a knife.
Similarly, chop the Okrato leaves into small pieces and combine them with the Boo leaves. Okrato contributes to thickening and slipperiness to the sauce.
Introduce the chopped greens into boiling water along with rock salt. The salt aids in quickening the cooking process of the greens.
Incorporate tomatoes and allow the mixture to boil, indicating it is ready for blending. The preparation time typically ranges from 10 to 20 minutes before it is ready to be served.
Lakicha affirms that Boo possesses a pleasant aroma, devoid of any bitterness, and undergoes a transformation into a greenish hue when it reaches its optimal readiness.
The sauce is also prepared in some parts of Eastern and Central Uganda.
Furthermore, the leaves can be prepared in specific areas after undergoing a drying process.
“They first boil them and sun dried . This is usually done in preparation for the dry season but can also be pounded and added as an addictive to other sauces like beans, groundnuts and others,” she notes. Boo can be served with either rice, millet, and matooke among other foods.
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