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.


1 onion, finely diced

2 tomatoes, peeled and finely diced

1 teaspoon curry powder


1 cup unsalted peanuts, finely ground

3 to 4 cups water

salt to taste

1 10-ounce package frozen chopped spinach, cooked and drained


Combine onion and tomatoes and toss with curry powder. In a heavy stewing pan, sauté mixture in a small amount of oil until onions are yellow. Add nuts and water. Bring to a boil, then reduce to simmer, stirring constantly until simmering stage is reached. Continue cooking, uncovered, until nuts are well cooked. Season with salt to taste. At this point, if sauce is not reduced and slightly thickened, increase heat and reduce liquid until proper consistency. Mix in cooked spinach.


Makes 4 servings.


country : Uganda

course : sauce


source : Best of Regional African Cooking / Harva Hachten