• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook's Hideout
  • All Recipes
  • Recipes by Category
  • Subscribe
  • Navigation Menu: Social Icons

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Recipes by Category
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Vegan » Ugandan Peanut Sauce

    How to make Ugandan Groundnut Sauce

    Published: Jan 27, 2021 by Pavani · 15 Comments

    680 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe

    Ugandan Peanut sauce is creamy, delicious and easy to make. It is great to drizzle over just about anything. I served it with over mashed sweet potato bowl and a quick chickpea-spinach sauté. A healthy and yummy meal in less than 30 minutes.

    White bowl with mashed sweet potato, sautéed green, chickpeas and g-nut sauce

    I love trying recipes from all around the world. Ingredient combinations, flavor profiles, spices used entice me to try a new cuisine. In that quest, here is a quick and easy Uganda recipe that I am sure you will love.

    Ugandan cuisine is influenced by English, Arab, Asian and especially Indian cuisines. Main dishes usually center on a sauce or stew of groundnuts/ peanuts, beans or meat. Starch traditionally comes from Ugali (maize meal) in the north and east or Matoke (boiled and mashed green banana) in Central, or a Millet Ugali in the west.

    Peanuts aka groundnuts are an important staple in Uganda. Traditionally roasted peanuts are ground in a stone grinder until smooth and creamy to make this g nut sauce. But store bought peanut butter is a great alternative and a huge time saver.

    This peanut sauce is usually served plain or with matooke (boiled and mashed plantains). It is also great to serve with greens. Here I served the Ugandan peanut sauce is served over a sweet potato bowl and a quick chickpea-spinach sauté.

    A very simple dish with just a few ingredient and they all work together beautifully to make a tasty and filling dish. This recipe is adapted from Vegetarian times magazine.

    White bowl with groundnut sauce with a spoon inside

    Ingredients

    There are 3 components - groundnut sauce, mashed sweet potatoes and chickpea-spinach sauté.

    For the gnut sauce, you need:

    • smooth peanut butter
    • vegetable stock, low-sodium preferred
    • tomato paste
    • garlic clove
    • lemon juice
    • salt & pepper
    Ingredients needed to make the groundnut sauce - details in the recipe card

    The other ingredients you need are:

    • sweet potatoes
    • onion
    • lemon juice
    • ground cumin
    • turmeric
    • cooked chickpeas
    • spinach
    • roasted peanuts
    Ingredients needed to sweet potato bowl - details in the recipe card

    Instructions

    First make the Ugandan Peanut Sauce: In a small saucepan, combine peanut butter, veggie stock, peanut sauce, lemon juice, salt and pepper. Whisk till the mixture is smooth.

    Then place on low heat and cook for 2~3 minutes or until the mixture starts to simmer and thicken. Peanut sauce is ready. Set aside until ready to serve.

    Peanut butter whisked with stock, tomato paste, garlic to make gnut sauce

    Make mashed sweet potatoes: Poke holes in sweet potatoes and place on a microwave safe plate. Cook for 7~10 minutes or until the sweet potatoes are very soft*. Remove from the oven and let cool.

    Once cooled, scoop the flesh out of the sweet potato into a bowl. Mash with cumin, lemon juice, turmeric, salt and pepper.

    Step by step photos showing microwaved sweet potatoes, peeled and mashed with spices

    For Spinach & Chickpeas: In the meantime, heat peanut oil in a large skillet over medium heat, add the onions and saute until the onions are starting to brown around the edges, about 4~5 minutes.

    Add the cooked chickpeas and cook for 1~2 minutes. Stir in spinach, lower the heat and cook for 3~5 minutes or until spinach is wilted.

    Step by step photos showing sautéed onions, chickpeas and spinach and cooked till wilted

    To Serve - Make sweet potato bowl: Divide sweet potato mixture equally between the serving bowls. Top with chickpea-spinach mixture and cover with the peanut sauce. Garnish with peanuts and serve warm.

    White bowl with mashed sweet potatoes and a hand pouring peanut sauce on it

    Tips

    • Use crunchy peanut butter if that is what you have on hand.
    • Sweet potatoes can also be boiled. Peel and chop into bite size pieces. Boil in water until very soft and tender. Drain and use as directed in the recipe.
    • The peanut sauce can be stored in the refrigerator for up to 1 week. Drizzle it on grain bowls, salads or as a dipping sauce for veggies.
    • All of the components can be made up to 2 days ahead of time. Store them in separate airtight containers and warm briefly before assembling.

    Few more delicious International recipes to try

    • Poi (banana pudding) from Western Samoa
    • Mucver - Turkish zucchini fritters
    • Swedish vegetarian meal
    • Vegetarian Chimichanga
    • Chipotle cream pasta with mushrooms
    • Sri Lankan egg curry
    • Greek style lemon rice with dill
    Ugandan Peanut sauce over sweet potato bowl

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Uganda Groundnut Sauce

    Ugandan Groundnut Sauce

    Ugandan Peanut sauce is easy to make, creamy and delicious. Served here with mashed sweet potato and chickpea-spinach sauté.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Course: Side Dish
    Cuisine: african, Uganda
    Servings: 4 Servings

    Ingredients

    Groundnut Special Sauce:

    • ¼ cup Smooth Peanut butter
    • 1 cup Low sodium vegetable stock
    • 2 teaspoons Lemon juice
    • 1½ tablespoons Tomato Paste
    • 2 Garlic cloves, finely minced
    • To taste Salt & pepper

    For Mashed Sweet Potatoes:

    • 3 Medium Sweet Potatoes, peeled and chopped
    • 2 teaspoons Ground Cumin
    • 2 teaspoons Lemon juice
    • ¼ teaspoon Turmeric
    • To taste Salt & pepper

    For Chickpea-Spinach Sauté:

    • 1 tablespoon Peanut Oil
    • 1 Medium Onion, chopped
    • 1 lb. Fresh Spinach, roughly chopped
    • 2 cups Cooked Chickpeas
    • ¼ cup Roasted peanuts
    • To taste Salt & pepper

    Instructions

    To make Ugandan GNut Sauce:

    • In a small saucepan, combine peanut butter, veggie stock, peanut sauce, lemon juice, salt and pepper. Whisk till the mixture is smooth. Place on low heat and cook for 2~3 minutes or until the mixture starts to simmer and thicken.
    • Peanut sauce is ready. Set aside until ready to serve.

    For the Sweet Potatoes:

    • Poke holes in sweet potatoes and place on a microwave safe plate. Cook for 7~10 minutes or until the sweet potatoes are very soft*. Remove from the oven and let cool.
    • Once cooled, scoop the flesh out of the sweet potato into a bowl. Mash with cumin, lemon juice, turmeric, salt and pepper.

    For Spinach & Chickpeas:

    • In the meantime, heat peanut oil in a large skillet over medium heat, add the onions and saute until the onions are starting to brown around the edges, about 4~5 minutes.
    • Add the cooked chickpeas and cook for 1~2 minutes.
    • Stir in spinach, lower the heat and cook for 3~5 minutes or until spinach is wilted. Season with salt and pepper.

    To Serve:

    • Ladle Sweet potato mixture into 2 bowls. Top with chickpea-spinach mixture and cover with the peanut sauce. Garnish with peanuts and serve warm.

    Notes

    • Use crunchy peanut butter if that is what you have on hand.
    • Sweet potatoes can also be boiled. Peel and chop into bite size pieces. Boil in water until very soft and tender. Drain and use as directed in the recipe.
    • The peanut sauce can be stored in the refrigerator for up to 1 week. Drizzle it on grain bowls, salads or as a dipping sauce for veggies.
    • All of the components can be made up to 2 days ahead of time. Store them in separate airtight containers and warm briefly before assembling.

    Nutrition

    Calories: 428kcal | Carbohydrates: 56g | Protein: 14g | Fat: 18g | Saturated Fat: 3g | Sodium: 723mg | Potassium: 1026mg | Fiber: 12g | Sugar: 11g | Vitamin A: 24332IU | Vitamin C: 10mg | Calcium: 131mg | Iron: 5mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    More Vegan

    • Tray with Vegetarian spicy wraps.
      Vegetarian Wrap Sandwich Recipe
    • Brown plate with jowar upma topped with cashews
      Instant Pot Jowar Rava Upma Recipe
    • Top view of a bowl of sambar and idli.
      Instant Sambar Recipe
    • Top view of a bowl with Saravana bhavan Sambar.
      Saravana Bhavan Sambar
    680 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. Srivalli

      September 24, 2014 at 10:54 am

      That's an interesting combination of ingredients Pavani..pictures are always so inviting!

      Reply
    2. Usha Rao

      September 24, 2014 at 11:44 am

      Spinach and chickpeas seems to be a nice combination and served with g-nut sauce looks delicious.

      Reply
    3. Niloufer Riyaz

      September 24, 2014 at 12:12 pm

      I love peanut sauces. this looks delicous

      Reply
    4. Varadas Kitchen

      September 24, 2014 at 12:13 pm

      The picture and name sounds so simple one would never guess it is made in three parts and assembled. Nicely done.

      Reply
    5. Priya Suresh

      September 24, 2014 at 8:35 pm

      Wow, looks fabulous, last click is just inviting me to finish that healthy and filling meal.. Peanut sauce looks very delicious and catchy.

      Reply
    6. vaishali sabnani

      September 25, 2014 at 2:49 pm

      I am gazing at the pics and the dish..love the color combination of the dish.it looks so pretty...the greens with those tiny little balls and then a contrasting sauce..it looks like an artists work. Trust me I am enjoying the dish a lot.

      Reply
    7. Harini-Jaya Rupanagudi

      September 29, 2014 at 1:59 pm

      Love the color of the G-nut sauce!

      Reply
    8. Suma Gandlur

      October 02, 2014 at 8:46 pm

      When I was searching for the recipes during this marathon and came across this peanut sauce and peanut soup (can't remember now from where), they sounded intriguing. Your's has a vibrant hue and probably works well with our Indian breakfasts too.

      Reply
    9. Archana Potdar

      October 15, 2014 at 12:17 pm

      Looks yum. The pics are awesome. I am having a difficult time making up my mind drool over the pics or the recipe. Delicious choice.

      Reply
    10. PJ

      October 19, 2014 at 9:42 am

      The dish looks very vibrant and very tempting too.Love those ingredients 🙂

      Reply
    11. Global Tastes & Travels Inc.

      October 24, 2014 at 1:46 am

      peanuts are used so much in African cuisine - this sauce is my kind of sauce!!!

      Reply
    12. Global Tastes & Travels Inc.

      October 24, 2014 at 1:46 am

      peanuts are used so much in African cuisine - this sauce is my kind of sauce!!!

      Reply
    13. Manjula Bharath

      October 29, 2014 at 2:40 am

      omg mouthwatering peanut sauce and tempting me dear 🙂 Fabulous clicks again !!

      Reply
    14. Sreevalli E

      November 05, 2014 at 2:44 am

      Chickpeas with peanut sauce makes it deliciously good.

      Reply
    15. Sapana Behl

      December 10, 2014 at 10:51 am

      Sauce looks delicious and your pictures are amazing.

      Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    My profile photo.

    Hi, I'm Pavani! the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.

    More about me →

    Trending Recipes

    • Blue plate with cups of chocolate custard.
      How to make Chocolate Custard with Custard Powder
    • Brown plate with a stack of Ethiopian flatbread.
      Easy Injera Recipe | Step by Step
    • Plate with fried plantains and a bowl with garlic sauce.
      Cuban Tostones with Mojo Sauce Recipe
    • White bowl with bangaladumpa vepudu
      Masala Potato Fry | Andhra Style

    Seasonal Recipes

    • Blue bowl with sweet and spicy berry chutney
      The Best Cranberry Apple Chutney Recipe
    • Vegan potato latkes
      How to make Eggless Latkes
    • White plate with stack of Danish Aebleskivers
      How to make Vegan Ebelskivers Recipe
    • Vegan Fruit Cake
      How to make Eggless Christmas Plum Cake

    My Cookbooks

    Vegetarian Indian Instant Pot Cookbook.
    The Essential Vegetarian Indian Cookbook.

    Footer

    ^ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    680 shares