Right Cook – African Kitchen At Its Finest

Cow peas leaves in groundnut paste (booggobe) is a specialty in Buganda, but more so in the Acholi sub-region.

The mixture is not only delicious when well-prepared, but it is also rich in fibre and an exquisite vegan dish. Try it at home.


500ml water

250g groundnut paste

1 teaspoon salt

2-3 handfuls of cow pea leaves

1-2 fruit of okra or 1 small bundle of slippery leaves

frac14 teaspoon bicarbonate of soda or rock salt (small piece)


Pick the cow pea leaves off the stem (leave the very old ones).

If you are picking from the garden, pick second and third youngest leaves.

Wash in plenty of water, arrange and cut in small pieces.

Cut the okra and add to the leaves.

Have the water boiling and add the bi-carbonate of soda.

When boiling steadily, add the greens.

Make sure when boiling, water covers them.

Turn and cover with a lid. Reduce heat.

Do not allow them to boil over by reducing fire and turning occasionally and the cover should be loose.

Cook for 20 minutes.

Remove from fire and drain the cooking water into a container.

Add groundnut paste to the cooked greens. With a wooden spoon or masher, blend very well. The greens will be in small pieces and the paste well-blended.

Add the cooking liquid little by little until a well-blended and thick sauce is attained.

If it’s too thick, add a little hot water.

Recipes from Jojo’s Cookery and Training Centre

Source : The Observer

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