Boo Sauce (Ugandan Cowpea Leaves with Peanut Butter)
Boo Sauce (Ugandan Cowpea Leaves with Peanut Butter) is a traditional Ugandan recipe for a classic vegetarian sauce of cowpea leaves in a tomato, onion and peanut paste base. The full recipe is presented here and I hope you enjoy this classic Ugandan version of: Ugandan Cowpea Leaves with Peanut Butter (Boo Sauce).
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Boo Sauce is a traditional Ugandan recipe for cowpea leaves in peanut butter that is traditionally served with steamed cassava or sweet potatoes (or a mix). The recipe uses fresh peanut paste, which is thinner and slightly oilier than peanut butter. If you don't have this, blend peanut butter with 1/3 of its volume of warm water and a few tablespoons of peanut oil to a smooth paste.
Ingredients:
3 bunch cowpea leaves, picked from the stems (discard the stems) [about 1.5l (6 cups) leaves]
2 tomatoes, diced
1/4 red onion, chopped
1 tbsp potash (substitute sodium bicarbonate)
salt, to taste
250ml (1 cup) peanut paste
Method:
Wash the cowpea leaves thoroughly in plenty of water then drain and shred the leaves before transferring to a clean bowl.
Bring 1l (4 cups) water to a boil in a cooking pot and add 1 tbsp of the potash (or bicarbonate of soda). Once this has dissolved add in the shredded cowpea leaves. Allow the leaves to wilt then add in the chopped tomatoes and red onion.
Put your peanut paste in a heat-proof bowl or jar and pour in some of the hot stock from the cowpea leaves. Blend until liquid then pour this into the pot with the leaf mixture. Bring the mixture to a boil and season to taste with salt (about 1 tbsp).
Continue cooking until the sauce has thickened to your liking (about 5 minutes) then turn into a serving bowl and serve with your choice of steamed accompaniment.
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