Difference between revisions of "GROUNDNUT SAUCE"
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* 1 10-ounce package frozen chopped [[spinach]], cooked and drained | * 1 10-ounce package frozen chopped [[spinach]], cooked and drained | ||
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# Combine [[Onion]] and [[tomato]]es and toss with [[curry]] powder. In a heavy stewing pan, sauté mixture in a small amount of [[oil]] until [[onion]]s are yellow. | # Combine [[Onion]] and [[tomato]]es and toss with [[curry]] powder. In a heavy stewing pan, sauté mixture in a small amount of [[oil]] until [[onion]]s are yellow. | ||
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[[Category:Ugandan cuisine]] | [[Category:Ugandan cuisine]] | ||
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[[Category:Ugandan cuisine]] | [[Category:Ugandan cuisine]] | ||
[[Category:Vegetarian Recipes]] | [[Category:Vegetarian Recipes]] | ||
[[Category:Curry Recipes]] | [[Category:Curry Recipes]] | ||
[[Category:Spinach Recipes]] | [[Category:Spinach Recipes]] | ||
Latest revision as of 16:48, 16 July 2012
Description
Vegetables, singly or in combination, compose many East African stews. Frequently, legumes of some sort are one of the basic ingredients - peanuts, for instance, or dried beans. This Peanut sauce is Ugandan.
Ingredients
- 1 Onion, finely diced
- 2 tomatoes, peeled and finely diced
- 1 teaspoon curry powder
- oil
- 1 cup unsalted peanuts, finely ground
- 3 to 4 cups water
- salt to taste
- 1 10-ounce package frozen chopped spinach, cooked and drained
Procedures
- Combine Onion and tomatoes and toss with curry powder. In a heavy stewing pan, sauté mixture in a small amount of oil until onions are yellow.
- Add nuts and water. Bring to a boil, then reduce to simmer, stirring constantly until simmering stage is reached. Continue cooking, uncovered, until nuts are well cooked.
- Season with salt to taste. At this point, if sauce is not reduced and slightly thickened, increase heat and reduce liquid until proper consistency. Mix in cooked spinach.
