Ingredients
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1
-
2
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2
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1
-
1
-
3 - 4
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1
-
-
-
-
-
-
-
-
Directions
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
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1
Done
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Mix Onions and Tomatoes Together and Toss With Curry Powder. |
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2
Done
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Heat the Oil in a Heavy Saucepan and Saut the Onions and Tomatoes Until the Onions Are Yellow. |
|
3
Done
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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. |
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4
Done
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Continue to Cook, Uncovered, Until the Nuts Are Well Cooked. |
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5
Done
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Season With Salt, Then Increase the Heat and Reduce Until the Sauce Reaches the Right Consistency. |
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6
Done
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Mix in the Cooked Spinach. |
