A rich, creamy sauce made from roasted groundnuts pounded into paste and simmered with tomatoes, onions, and spices, a beloved Ugandan accompaniment.
Instructions
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1
Pound roasted groundnuts in a mortar until they form a smooth, oily paste, or blend in a food processor until creamy.
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2
Heat oil in a heavy pot, sauté onions for five minutes until translucent, then add garlic and cook one minute more.
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3
Add chopped tomatoes and cook for five minutes until they break down into a thick, jammy base.
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4
Stir in groundnut paste and water, mixing thoroughly until the sauce is smooth and evenly combined.
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5
Simmer on low heat for twenty minutes, stirring frequently to prevent sticking, until the oil rises to the surface.
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6
Season with curry powder and salt. The sauce should be thick, creamy, and coat the back of a spoon generously.
Did You Know?
In Uganda, a meal without groundnut sauce is considered incomplete by many families, and children often eat it as their first solid food.
The Story Behind Groundnut Sauce
Groundnut sauce is the soul of Ugandan cooking, predating colonial contact and reflecting the deep relationship between Ugandan communities and peanut cultivation. Every region has its own variation, from the thin, soupy versions of the north to the thick, rich sauces of Buganda. Groundnuts were domesticated in South America but found a second home in East Africa, where they became so integral that Ugandan cuisine is unimaginable without them.
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