Welcome to our blog! Today, we will be sharing a delicious and traditional East African recipe for groundnut sauce with Posho (ugali) and matooke. If you’re not familiar with these dishes, don’t worry! We will provide a brief overview of each before diving into the recipe.
Posho (Ugali) is a type of dense cornmeal porridge that is a staple food in many parts of East Africa, including Kenya and Uganda. It is usually served with a variety of sauces or stews, such as groundnut sauce, beans, and Sukuma wiki. Matooke, on the other hand, is a type of green banana that is a popular food in Uganda. It is typically cooked by boiling or steaming and is often served as a side dish.
Now, on to the groundnut sauce! This creamy and flavorful sauce is made with ground peanuts, or groundnuts, as they are called in some parts of the world. It is traditionally served with ugali and matooke, but it can also be enjoyed with other types of grains or vegetables. It is a savory and satisfying meal that is sure to become a new favorite in your household.
Without further ado, let’s get cooking!
Ingredients
- 8 1/2 ounces Unsalted roasted Groundnuts
- 2 Cups water
- 1 Tomato
- 1 Onion
- 1/2 teaspoon Paprika
- I pinch Salt
- 1 pinch Pepper
- 8 Matooke(Plantain)
- 4 cups 4 cups or finely ground white cornmeal
How to cook the Groundnut Sauce , Posho(ugali) and Matooke
Cooking the Groundnut Sauce
1. Coarsely chop the tomatoes, onions, garlic, and ginger.
2. Peel garlic cloves and ginger(Optional)
3. Pour the mixture into a saucepan and add 2-3 cups of water.
4. Bring the mixture to a boil over medium-high heat, stirring continuously until it thickens. Add salt to taste.
Cooking the Matooke
1. Peel the matooke or plantains and chop them into 1-2 inch chunks. Rinse the matooke in a bowl of water.
2. Place the chunks in a medium saucepan and bring to a boil until they are soft. Drain the matooke and mash them until they are tender.
Cooking the posho (Ugali)
1. Boil water in a large Saucepan.
2. Slowly add the corn flour, stirring vigorously and continuously to avoid lumps.
3. Mingle until you can’t see any lumps
4. Keep mingling/ stirring until there are no more lumps visible. This process may take 10-20 minutes.
Recipe: Groundnut Sauce with Posho (Ugali) and Matooke
Ingredients
Instructions
Groundnut Sauce
- Coarsely chop the tomatoes, onions, garlic, and ginger.
- Peel garlic cloves and ginger(Optional)
- Put all the above in a blender.
- Pour the mixture into a saucepan and add 2-3 cups of water.
- Bring the mixture to a boil over medium-high heat, stirring continuously until it thickens. Add salt to taste.
Matooke
- Peel the matooke or plantains and chop them into 1-2 inch chunks. Rinse the matooke in a bowl of water.
- Place the chunks in a medium saucepan and bring to a boil until they are soft. Drain the matooke and mash them until they are tender.
Posho
- Boil water in a large Saucepan.
- Slowly add the corn flour, stirring vigorously and continuously to avoid lumps.
- Mingle until you can’t see any lumps
- Keep mingling/ stirring until there are no more lumps visible. This process may take 10-20 minutes.
Notes
