Binyewa (Ugandan Groundnut Sauce) is a traditional Ugandan recipe for a classic peanut soup base that's lightly curried and which can also be served by itself as a sauce. The full recipe is presented here and I hope you enjoy this classic Ugandan version of: Ugandan Groundnut Sauce (Binyewa).
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The peanuts traditionally used in this recipe are sun-dried.
Ingredients:
500g Ground Peanuts (or whole sun-dried peanuts)
3 medium Onions, finely chopped
1 tbsp curry powder
1 tin (400g) tomatoes
1 tbsp Salt (or to taste)
½ tsp freshly-ground black pepper (or to taste)
2 tbsp Cooking oil
Method:
If starting from whole peanuts, place them in a food processor then grind for 2–3 minutes until fine.
Pour the ground peanuts into a large bowl then pour over enough water to cover. Set aside to soak so the peanut pieces soften.
Place a saucepan over medium heat. Add the oil and when hot use to fry the onions for about 5 minutes, or until lightly golden.
Scatter over the curry powder, stirring to combine then immediately pour in the tomatoes, stirring to combine.
Pour off any excess liquid from the ground peanuts (you want the water level with the top of the peanuts). Add the peanuts and their soaking liquid.
Bring the mixture to a simmer, cover and cook for 30 minutes. Stir every 5 minutes during this time to prevent the peanuts from sticking to the base of the pan and burning.
If the mixture gets too thick, pour in a little boiling water.
After 30 minutes the oil should separate and float to the surface of the sauce. Season to taste with salt and freshly-ground black pepper.
Serve with either sweet potatoes, chapati, matoke, cassava, or rice with cabbage. Alternatively use as the base for a groundnut soup.
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