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Ugandan Groundnut Sauce

Tuesday, 24 November 2009

Description

Variations on this hot sauce appear all over Africa, with the key 
ingredient being peanuts in any form. Here, peanut butter works 
well--and it's the cook's choice to use smooth or crunchy! Ladle it over 
fried chicken or fish.

Ingredients

At a glance

Cuisine

African

Ingredient

Seafood

Cooking Method

Fry

Difficulty

Easy

Heat Level

Chile

Chile Powder

Meal/Course

Sauce/Marinade/Rub

Makes

about 2 cups

1/2 pound dried fish, such as salt cod, coarsely chopped
4 1/2 cups water
2 onions, chopped
2 teaspoons peanut oil
4 tomatoes, chopped
2 teaspoons cayenne powder
1 teaspoon curry powder (or to taste)
1 cup peanut butter
Salt to taste

Methods/steps

Soak the dried fish in 2 cups of water 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, curry, cayenne, remaining water, peanut butter, and salt. Simmer, 
uncovered, for 45 minutes, or until the sauce thickens to the desired 
consistency.

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