Binyebwa (Ugandan Groundnut Stew)
Sign in to rate this recipe.
The Tale of Binyebwa (Ugandan Groundnut Stew)
Groundnuts (peanuts) reached Africa from South America via Portuguese trade in the 16th and 17th centuries and became deeply embedded in Ugandan cooking. Binyebwa, a groundnut stew popular in Buganda and beyond, reflects everyday home cooking rather than any single documented inventor.
Ingredients
Scale:· 4 servings
- 2 cups raw groundnuts (peanuts), ground into paste
- 500g beef or chicken, cubed
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 cups water or stock
- 1 tsp curry powder, salt to taste, fresh coriander for garnish
Instructions
- 1In a pot, brown the meat with the chopped onion until lightly caramelized.
- 2Add the tomatoes and curry powder, and cook until the tomatoes soften into a sauce.
- 3Pour in the water or stock and bring to a simmer, then cook until the meat is nearly tender, about 20 minutes.
- 4Mix the ground peanut paste with a little water to loosen it, then stir it into the pot.
- 5Simmer gently, stirring frequently to prevent sticking or burning, until the sauce thickens and the meat is fully tender, about 15 minutes.
- 6Season with salt to taste, garnish with coriander, and serve with rice, matoke or posho.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.