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Recipe: Groundnut Sauce with Posho (Ugali) and Matooke

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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 

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

Serve warm with groundnut sauce poured over the top of the Matooke and Posho.