Recipe by Sackville
A recipe from the "Best of Regional African Cooking" book. A spicier version of this Ugandan sauce is served in Kenya and Tanzania.
Top Review by tabukeli.ruhiiga
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?
- 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
Directions See How It's Made
- 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.