RCI-SC.005.0069.001
Groundnut Sauce
Vegetables, singly or in combination, compose many East African stews. Frequently, legumes of some sort are one of the basic ingredients - peanuts, for instance, or dried beans. This Peanut sauce is Ugandan.
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- 400 g
- 3 unit
- fresh tomatoes or 1 box of tomato puree4 unit
- 3 cloves
- 2 unit
- 1 unit
- salt1 unitpepper and chilli to taste
Method
1
Blanch the groundnuts in boiling water for 2-3 minutes, then drain and rub between palms to remove the thin red skin; discard the skins and set aside the blanched nuts.
2
Grind the blanched groundnuts into a fine powder using a food processor or mortar and pestle, working in batches if necessary until you achieve a smooth consistency.
3
Dice the onions finely and mince the garlic cloves; peel and chop the carrots into small rounds or chunks.
4
Chop the fresh tomatoes into quarters or use the tomato puree as is; set aside.
5
Heat the palm oil in a large heavy-bottomed pot over medium heat until shimmering, then add the diced onions and minced garlic and cook for 3-4 minutes until fragrant and softened.
4 minutes
6
Add the fresh tomatoes or tomato puree to the pot and stir well, cooking for 5-7 minutes until the tomatoes break down and the mixture darkens slightly.
6 minutes
7
Add the chopped carrots and stir to combine with the tomato-onion base.
8
In a separate bowl, mix the ground groundnut powder with 2-3 cups of warm water to create a smooth, pourable paste without lumps.
9
Slowly pour the groundnut mixture into the pot while stirring constantly to prevent lumps from forming; stir until the sauce is smooth and well combined.
2 minutes
10
Reduce the heat to low and simmer the sauce gently for 15-20 minutes, stirring occasionally to prevent sticking and ensure even cooking.
18 minutes
11
Season the sauce with salt, pepper, and chilli to taste, adjusting the consistency with additional warm water if it becomes too thick.
12
Serve the groundnut sauce hot as an accompaniment to rice, fufu, or boiled plantains.