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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A recipe from the Best of Regional African Cooking book. A spicier version of this Ugandan sauce is served in Kenya and Tanzania. Ingredients:
1 onion, finely diced |
2 tomatoes, peeled and finely diced |
2 tablespoons oil |
1 teaspoon curry powder |
1 cup unsalted peanuts, finely ground |
3 -4 cups water |
1 (10 ounce) package frozen spinach, cooked and drained |
salt, to taste |
Directions:
1. Mix onions and tomatoes together and toss with curry powder.
2. Heat the oil in a heavy saucepan and sauté the onions and tomatoes until the onions are yellow.
3. Add the peanuts and water, bring to a boil and then lower to a simmer, stirring all the time until the simmering stage is reached.
4. Continue to cook, uncovered, until the nuts are well cooked.
5. Season with salt, then increase the heat and reduce until the sauce reaches the right consistency.
6. Mix in the cooked spinach.
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