The Enchanting Flavors of Luo Dishes

Luo Dish

When many think of Northern Uganda’s culinary claim to fame, they think malakwang, an exquisite traditional Luo dish whose tongue bewitching taste has given many a reason to believe in love at first taste as opposed to love at first sight. Unknown them, especially those who haven’t been to the luo land-for a taste bud quest is that malakwang is just one of the many Luo dishes adored for hitting the tongue at the spot where one wants it to. HERE’S to all the understated but exceptional Luo dishes.

Famous malakwang

Malakwang is the outcome of simmering okra, a sour finger like vegetal with moderate heat and later pasting in it peanut butter plus minimal salt. The outcome is not only a feast for the eye but further a justification for one to drool.

Malakwang goes beyond turning on you’re a petite, it gives the tongue a tickling sensation. The source tastes better when served with millet bread or sweet potatoes. It is a fantastic lunch food that will keep you going till the next breakfast and you’ll probably resume with another serving.

Due to its pleasant and easy taste on the palate, it is said to be the reason many tourists believe in love at first taste as opposed to love at first sight. To say the least, the food is mwwaaaahhh, or as the French say, Oh lá lá!


Unlike most the other dishes, alagu doesn’t have that seductive name, and neither does it have that striking aroma that instantly captures a diner’s attention. However, your life won’t be the same the moment it reaches your tongue. See, the peanut pasted-cheesy vegetable source- engulfs the tongue in a sensual dance that will leaves many fighting over the last drop-without the slightest consideration of letting go. A spoonful of the soup is all

you need to make your worries a distant memory because there is something supernatural in the way its flutters the tongue causing it to coil in excitement.

Dominic Opio a professional luo chef recommends that if one wants to wash it down, he pick a glass of pineapple juice or milk and take a careful sip. However, he is quick to doubt that anyone would want to rush alagu down their throat-let alone swallow it because its taste in the mouth is nothing short of incredible.

“Its taste will make its eater squeak like an excited toddler.”Opio says


Agira is mashed peas or beans simmered till it is perfectly smooth to be swallowed without chewing. Depending on your preference, you can either settle for the fried or pasted type. Whichever option pleases you, you might want to add just a little bit of Shea butter oil for a heady aroma. Yes you’ll get fat, but you will have a great time doing so because the oil is proven to be free of cholesterol.

Pot okono-the fresh leaves of a pumpkin

Pot okono. Say it out loud as one word, and try not to smile. POTOKONO….now that’s how its pronounced in Lango, the land where it is one of the favourites. Any way potokonoo is definitive, rough but oddly clean-tasting at the same time and the sauce is no doubt “lovable”.

According to Angella Susan ,Langi, 62, pot okono is highly thought of as a love charm that Luo wives use to find their ways into the hearts of their husbands.

“The Langi men love it to bits because besides having a strong green aroma that sends a prickle of sensual awareness skittering across their tough skins, it awakens the taste buds with its greasy taste.’’ she says

“Above, it boosts their manpower and makes them feel like the lord of the land instead of landlord-simply powerful.” Angella adds

There you have it folks, if all the above doesn’t meet your expectations, then I am afraid you might have to go on hunger strike or try out the otigo, a food which is adored for its delightful and attractive green colour. Aside from that, it is so fresh and you’ll think its flirting with you.


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