Binyewa (Ugadan Peanut Soup) is a traditional Ugandan recipe for a classic vegetarian soup of peanuts in a vegetable and milk base with red bell pepper. The full recipe is presented here and I hope you enjoy this classic Ugandan version of: Ugadan Peanut Soup (Binyewa).
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Here is a peanut soup of Uganda that, interestingly, includes milk in the basic mixture. Unlike other African soups, which are thick stews intended to be served with a starchy staple, this recipe is for a true cream of peanut soup, in the European style. It can, however, also be used as the peanut soup base for a stew.
Ingredients:
250g peanuts
1 small onion, chopped
500ml vegetable stock
250ml milk
1 tbsp cornflour (cornstarch)
1/2 red bell pepper, sliced into thin strips
salt, to taste
Method:
Place the onion in a blender and process to a pulp. Add the peanuts and process to chop finely.
In a cup mix the cornflour with about 2 tbsp of the milk to a smooth slurry. Heat the remaining milk in a pan and stir in the cornflour slurry. Mix until you have a smooth sauce then stir in the vegetable stock, along with the onion and peanut mix.
Season to taste with salt and black pepper then bring to a boil, reduce to a simmer and cook gently over low heat, stirring constantly, for 5 minutes.
Take the pan off the heat and allow to cool slightly. Turn the mixture into a blender and process until smooth.
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