Ugandan Groundnut Sauce
Ugandan Peanut sauce is easy to make, creamy and delicious. Served here with mashed sweet potato and chickpea-spinach sauté.
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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
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