‘Malakwang’, the medicinal delicacy in your backyard
<br>THE bitter-sweet taste of the Malakwang dish offers more than meets the eye. This popular dish for most northern Uganda tribes is made from swollen red calyces of the Roselle (Hibiscus sabdariffa).
By John Kasozi
THE bitter-sweet taste of the Malakwang dish offers more than meets the eye. This popular dish for most northern Uganda tribes is made from swollen red calyces of the Roselle (Hibiscus sabdariffa). It is called Malakwang in Northern Uganda, Muwumuza in Buganda and Kerekedde in Southern Sudan. “Everything is nutritious from leaf, to stems,†says Bernadette Namusisi, the managing director, G.T. General Producers. “Young leaves are taken as vegetables, while mature leaves are dried, pounded and put in the sauce. The pulp wastes act as feeds for livestock,â€
But malakwang has much more value. Apart from being brewed as wine and juice (Roselle sweet red wine is made from it), it has great medical value.
Local residents in Kayunga and Luweero districts take muwumuza as a medicinal herb for high blood pressure, kidney problems, constipation, liver disorder, colds, sore throats, coughing, fever, blocked nose, astringent and acne.
It can also be used to increase haemoglobin in anaemic people and stimulates appetite. HIV/AIDS patients use it to get iron. Cooked stems are very good for people living with HIV/AIDS. It is rich in vitamin B.
Researchers have suggested that the hibiscus extract could be useful in the prevention and possibly treatment of a number of cardiovascular (heart) diseases in which cholesterol plays a major role. According to the roselle analysis report carried out by the government chemist at Wandegeya laboratory in Kampala for human fitness and human consumption in 2005, roselle juice has a variety of parameters rich in protein 1.3%, total sugars 2.1, no fat, fibre 0.3%, ash 0.23, vitamin C 128mg/100ml and B complex, riboflavin 9.8mg/100ml, thiamine 12.3mg/100ml, nicotinamide 11.2mg/100ml, iron 0.004mg/100ml, pH 3.8, total solids 13.4% and acidity 3.5%. According to Justus Ocum, an official at the Government Chemist and Analytical Laboratory, roselle juice has no extraneous matter.
Hibiscus is high in vitamin C, rich in pectin and citric acid. These are valuable in processing jams, jellies, ice creams and can be used as flavour. The roselle leaves can be eaten like any other greens. The Senegalese make soda out of them. The calyces are dried and brewed in herbal teas and juices as flavour. It might be used as syrup or cordial made from chopped fresh calyces. It is used for spicing purpose or medicinal use.
Its success seems to stem from its high content of anti-oxidants such as flavonoids and polyphenols that are also beneficial to the heart. It has also dark pigments that are also anti-oxidants and generally considered anti-carcinogenic. Anti-oxidants are said to help prevent damage caused by ultra violent rays of the sun, unstable cell damaging molecule that have been linked to the development of cancer, heart disease, alzheimer’s disease and parkinson’s disease.
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THE bitter-sweet taste of the Malakwang dish offers more than meets the eye. This popular dish for most northern Uganda tribes is made from swollen red calyces of the Roselle (Hibiscus sabdariffa). It is called Malakwang in Northern Uganda, Muwumuza in Buganda and Kerekedde in Southern Sudan. “Everything is nutritious from leaf, to stems,†says Bernadette Namusisi, the managing director, G.T. General Producers. “Young leaves are taken as vegetables, while mature leaves are dried, pounded and put in the sauce. The pulp wastes act as feeds for livestock,â€
But malakwang has much more value. Apart from being brewed as wine and juice (Roselle sweet red wine is made from it), it has great medical value.
Local residents in Kayunga and Luweero districts take muwumuza as a medicinal herb for high blood pressure, kidney problems, constipation, liver disorder, colds, sore throats, coughing, fever, blocked nose, astringent and acne.
It can also be used to increase haemoglobin in anaemic people and stimulates appetite. HIV/AIDS patients use it to get iron. Cooked stems are very good for people living with HIV/AIDS. It is rich in vitamin B.
Researchers have suggested that the hibiscus extract could be useful in the prevention and possibly treatment of a number of cardiovascular (heart) diseases in which cholesterol plays a major role. According to the roselle analysis report carried out by the government chemist at Wandegeya laboratory in Kampala for human fitness and human consumption in 2005, roselle juice has a variety of parameters rich in protein 1.3%, total sugars 2.1, no fat, fibre 0.3%, ash 0.23, vitamin C 128mg/100ml and B complex, riboflavin 9.8mg/100ml, thiamine 12.3mg/100ml, nicotinamide 11.2mg/100ml, iron 0.004mg/100ml, pH 3.8, total solids 13.4% and acidity 3.5%. According to Justus Ocum, an official at the Government Chemist and Analytical Laboratory, roselle juice has no extraneous matter.
Hibiscus is high in vitamin C, rich in pectin and citric acid. These are valuable in processing jams, jellies, ice creams and can be used as flavour. The roselle leaves can be eaten like any other greens. The Senegalese make soda out of them. The calyces are dried and brewed in herbal teas and juices as flavour. It might be used as syrup or cordial made from chopped fresh calyces. It is used for spicing purpose or medicinal use.
Its success seems to stem from its high content of anti-oxidants such as flavonoids and polyphenols that are also beneficial to the heart. It has also dark pigments that are also anti-oxidants and generally considered anti-carcinogenic. Anti-oxidants are said to help prevent damage caused by ultra violent rays of the sun, unstable cell damaging molecule that have been linked to the development of cancer, heart disease, alzheimer’s disease and parkinson’s disease.
Ends