Prep 10 mins
Cook 20 mins
A recipe from the "Best of Regional African Cooking" book. A spicier version of this Ugandan sauce is served in Kenya and Tanzania.
- 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
- 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.
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?