Ugandan Groundnut Sauce

🛒 Ingredients

• #Base & Aromatics;
• 1½ cups (200 g) unsalted roasted peanuts — or smooth natural peanut butter (no sugar/oil added)
• 2 tbsp vegetable oil or groundnut oil
• 2 medium onions — finely chopped
• 3–4 ripe tomatoes — chopped, or 400 g canned crushed tomatoes
• 3 cloves garlic — minced.. 1 tbsp fresh ginger — grated
• 1–2 fresh chillies — minced (Scotch bonnet for authentic heat, adjust to taste)
• #Spices & Liquid;
• 1 tsp curry powder.. ½ tsp ground cumin.. ½ tsp paprika
• ¼ tsp turmeric — optional, for depth and colour
• ½ tsp sea salt — adjust to taste.. ¼ tsp black pepper
• 350–400 ml vegetable stock or warm water
• 1 tbsp tomato paste — optional, for richer colour and flavour
• #Optional Add-ins;
• 2 cups spinach or kale — chopped
• 1 cup cooked chickpeas or white beans
• Fresh cilantro — chopped, for garnish

👩‍🍳 Instructions

1. 1

   Prepare the peanut base: If using whole roasted peanuts, place them in a food processor or high-speed blender. Blitz for 2–3 minutes until they turn into a smooth, creamy paste — scrape down the sides as needed. If using peanut butter, simply measure out ¾–1 cup and set aside. The paste should be thick and smooth, without lumps.

2. 2

   Sauté the aromatics: Heat the oil in a heavy-based pot over medium heat. Add the chopped onions and cook gently for 5–7 minutes until soft and translucent — do not brown too deeply. Add the minced garlic, grated ginger, and fresh chilli, then cook for 1 more minute until fragrant and aromatic.

3. 3

   Build the tomato base: Stir in the chopped tomatoes, tomato paste (if using), curry powder, cumin, paprika, turmeric, salt, and pepper. Cook for 5–6 minutes until the tomatoes soften and break down into a thick, rich sauce, and the spices become fragrant.

4. 4

   Add peanut paste and simmer: Spoon the smooth peanut paste into the pot. Pour in the warm vegetable stock or water gradually, stirring constantly to prevent lumps, until you reach your desired consistency — thick and creamy is traditional. Bring to a gentle simmer, then reduce heat to low, cover partially, and cook for 20–25 minutes. Stir occasionally so the sauce does not stick to the bottom.

5. 5

   Finish and adjust: The sauce will thicken as it simmers. If it becomes too thick, add a splash more warm water. Taste and adjust salt, pepper, chilli, or lemon juice — it should be rich, nutty, slightly tangy, and gently spiced. If adding spinach, kale, or chickpeas, stir them in now and cook for 3–5 minutes until greens wilt and everything is heated through.

6. 6

   Serve warm: Ladle generously over matoke (green bananas), steamed rice, ugali (cornmeal porridge), boiled potatoes, or alongside fresh greens. Garnish with chopped cilantro or extra crushed peanuts. Enjoy hot!