Ugandan groundnut stew is immensely popular in this landlocked country in East Africa. Groundnut soups and stews are common in many African countries, especially in the West. The featured ingredient is what people in the Western Hemisphere call “peanuts”. Africans, because the legumes (peanuts are not “nuts” – they belong to the same plant family as peas and beans) grow in the ground, call them “groundnuts”.
Of course, each country puts its own spin on the dish, and Ugandan groundnut stew is exceptionally delicious and unique to the country.
Ugandan Groundnut Stew Recipe-
- 1 lb. stewing beef or chicken, cut into large bite-sized chunks, and sprinkled with some salt and pepper
- 6 tbsp. smooth peanut butter
- 2 medium sized white or yellow onions, peeled and chopped fine
- 1 lb. ripe tomatoes, blanched, pelled, and rough chopped
- 3 scotch bonnet chili peppers
- 1 lb. mixed vegetables (zucchini, carrots and turnips are typically used), peeled and diced very small
- 1 tsp. African piri piri spice seasoning
- 2 maggi seasoning cubes, crushed
- 1 tbsp. freshly grated ginger root
- salt and black pepper, to taste
- palm oil
- If you want your Ugandan groundnut stew to be very hot and spicy, leave the Scotch bonnet chili pepper seeds in. For less hot and spicy, remove them. Either way, chop the peppers up finely.
- In a mixing bowl combine the peppers with the piri piri, crushed Maggi cubes, tomatoes and vegetables. Place this mixture in an electric blender or food processor, and blend until smooth. Or, if you want to have the real, Ugandan traditional experience, grind them smooth by hand in a mortar and pestle.
- In a large skillet over medium high flame, heat a small amount of palm oil; sauté your meat chunks until nicely browned all over, but not cooked all the way through yet.
- Now add the spiced vegetable mixture into the skillet, stir well, add in some salt and pepper to taste, and bring to a boil. Then, turn the heat down to just a lively simmer. Place a tight fitting lid on the skillet, and gently cook until the meat is very tender – about an hour to an hour and a half should do it.
- Toward the end of the cooking period, do a taste test. Adjust the seasonings if necessary.
- Serve your Ugandan Groundnut Stew right away, while nice and hot. Lade a generous portion of the stew into each serving bowl, along with a mound of ugali.
Note: For more delicious, traditional and authentic dishes from Africa, click here.
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