Ugandan Bufuke With Onion Sauce
- Ready In:
- 4 medium sized sweet potatoes, peeled & diced
- 6 tomatoes, peeled and sliced
- 3 onions, sliced
- 1⁄2 cup dried kidney beans, soaked in water overnight
- 1⁄2 cup mung beans (dengu)
- 1 cup peanuts
- 1 cup milk (or light cream)
- oil (for frying)
- 1 teaspoon flour
- salt and pepper
- 1 tablespoon butter
- chili, to taste
- 1 cup boiling water, with
- 1⁄2 vegetable stock cube, crumbled
- Put the kidney beans, mung beans, and peanuts in a large pot and cover with water.
- Gently boil for about 15 minutes until half cooked. Add sweet potatoes, then the salt and pepper to taste, and cook about 20 minutes, until tender(a fork should go gently into the sweet potato cubes).
- Drain water and mash together using a tablespoon of butter.
- Fry the onions, tomatoes and chili in a fry pan using hot oil. Before it starts to brown, add the boiling water/stock and gently simmer until the mixture starts to thicken.
- Now, using a cup add the flour then the milk or cream a little at a time stirring to mix with a fork.
- When evenly mixed add this to tomato and onions, stirring over a gentle heat, until the mixture becomes thick.
- Heap the Bufuke onto a large serving dish and pour over your nice thick sauce. Enjoy!
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