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."
 
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Ready In:
30mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Mix onions and tomatoes together and toss with curry powder.
  • Heat the oil in a heavy saucepan and sauté the onions and tomatoes until the onions are yellow.
  • 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.
  • Continue to cook, uncovered, until the nuts are well cooked.
  • Season with salt, then increase the heat and reduce until the sauce reaches the right consistency.
  • Mix in the cooked spinach.

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Reviews

  1. 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?
     
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RECIPE SUBMITTED BY

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
 
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