Variations on this hot sauce appear all over Africa, with the key ingredient being peanuts in any form. Here, peanut butter works well - either smooth or crunchy. Its most common usage is to spread it over fried chicken or fish or to serve it over rice.


pound dried fish, such as salt cod, coarsely chopped

4 cups water

2 teaspoons peanut oil

2 onions, chopped

4 tomatoes, chopped

2 teaspoons cayenne powder

1 teaspoon Malawi Curry Powder

1 cup peanut butter

salt to taste


Soak the dried fish in 2 cups of water for approximately 1 hour, or until it becomes soft. Drain and pat dry.

In a large skillet, fry the onions in the oil until brown, about five minutes. Add the tomatoes and cook uncovered for 5 minutes. Add the fish, cayenne, curry, remaining water, peanut butter, and salt. Simmer, uncovered, for 45 minutes, or until the sauce thickens to the desired consistency.


yield : about 2 cups


country : Uganda

course : sauce


source : Flavors of Africa Cookbook : Spicy African Cooking - From Indigenious Recipes to Those Influenced by Asian and European Settlers / Dave DeWitt, Mary Jane Wilan and Melissa T. Stock