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.
For the gnut sauce, you need:
smooth peanut buttervegetable stock, low-sodium preferredtomato pastegarlic clovelemon juicesalt & pepper
The other ingredients you need are:
sweet potatoesonionlemon juiceground cuminturmericcooked chickpeasspinachroasted peanuts
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. 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. 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. 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.
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 SamoaMucver - Turkish zucchini frittersSwedish vegetarian mealVegetarian ChimichangaChipotle cream pasta with mushroomsSri Lankan egg curryGreek style lemon rice with dill
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.
