Nakati

Name: Nakati
Yield: 4 servings
Cuisine: Ugandan
Ingredients: 2 large bunches nakati leaves; 2 tomatoes, chopped; 1 onion, sliced; 2 tbsp cooking oil; 3 tbsp groundnut paste, optional; Salt

Nakati/nah-KAH-tee/

Also known as: Ugandan Greens, African Eggplant Leaves

About this dish

Slightly bitter Ugandan leafy greens cooked quickly with tomato and onion, or in groundnut sauce.

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Ingredients

🥬2 large bunches nakati leaves

🍅2 tomatoes, chopped

🧅1 onion, sliced

🫗2 tbsp cooking oil

🥜3 tbsp groundnut paste, optional

🧂Salt

Method

Serves 4

Pick the leaves from the stems, wash well and chop.

Fry the onion in oil until soft, then add the tomatoes and cook for 3 minutes.

Add the nakati with a splash of water and cook for 5–7 minutes until wilted and tender.

If using, stir in the groundnut paste mixed with a little water and simmer for 5 minutes.

Season and serve with matooke, posho or rice.

✓ What Makes it Authentic

Nakati, the leaves of the African eggplant plant, are among Uganda's best-loved traditional vegetables and are sold in bundles at every market.

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