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Groundnut Sauce

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Ingredients

Adjust Servings:
1 onion, finely diced
2 tomatoes, peeled and finely diced
2 tablespoons oil
1 teaspoon curry powder
1 cup unsalted peanuts, finely ground
3 - 4 cups water
1 (10 ounce) package frozen spinach, cooked and drained
salt, to taste

Nutritional information

330
Calories
250 g
Calories From Fat
27.8 g
Total Fat
4.6 g
Saturated Fat
0 mg
Cholesterol
69.5 mg
Sodium
16.9 g
Carbs
5.7 g
Dietary Fiber
3.5 g
Sugars
9.5 g
Protein
388g
Serving Size

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Groundnut Sauce

Features:
    Cuisine:

    The Ugandan version involves the frying of cut onions in cooking oil to which plain curry powder ( medium/hot) is added until the mixture turns brownish in colour. Crushed/ground groundnut floor is then added together with warm/hot water. The mixture is stirred with a wooden spoon preferably with warm/hot water. The mixture is stirred periodically until it comes to boiling. Thereafter, the fire is lowered to a minimum and allowed to cook for at least one hour. Once it turns a rich brownish colour, cut fresh tomatoes area added and then cooked for another 20 minutes. The sauce is allowed to cool for about 5 minutes before serving.
    Note that this recipe is traditional to Uganda and parts of western Tanzania, Rwanda, Burundi and eastern parts of DRC that border Uganda. I am not sure if it is indeed common in Kenya?

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Groundnut Sauce, A recipe from the Best of Regional African Cooking book A spicier version of this Ugandan sauce is served in Kenya and Tanzania , The Ugandan version involves the frying of cut onions in cooking oil to which plain curry powder ( medium/hot) is added until the mixture turns brownish in colour Crushed/ground groundnut floor is then added together with warm/hot water The mixture is stirred with a wooden spoon preferably with warm/hot water The mixture is stirred periodically until it comes to boiling Thereafter, the fire is lowered to a minimum and allowed to cook for at least one hour Once it turns a rich brownish colour, cut fresh tomatoes area added and then cooked for another 20 minutes The sauce is allowed to cool for about 5 minutes before serving Note that this recipe is traditional to Uganda and parts of western Tanzania, Rwanda, Burundi and eastern parts of DRC that border Uganda I am not sure if it is indeed common in Kenya?, A recipe from the Best of Regional African Cooking book A spicier version of this Ugandan sauce is served in Kenya and Tanzania


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    Steps

    1
    Done

    Mix Onions and Tomatoes Together and Toss With Curry Powder.

    2
    Done

    Heat the Oil in a Heavy Saucepan and Saut the Onions and Tomatoes Until the Onions Are Yellow.

    3
    Done

    Add the Peanuts and Water, Bring to a Boil and Then Lower to a Simmer, Stirring All the Time Until the Simmering Stage Is Reached.

    4
    Done

    Continue to Cook, Uncovered, Until the Nuts Are Well Cooked.

    5
    Done

    Season With Salt, Then Increase the Heat and Reduce Until the Sauce Reaches the Right Consistency.

    6
    Done

    Mix in the Cooked Spinach.

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    Max Davis

    Salad sorceress crafting fresh and flavorful salads that satisfy and nourish.

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