Binyewa
Binyewa is made from raw sun dried, peanuts. This delicious peanut sauce is one of my favourite Ugandan dish. Growing up, every Acholi family planted peanuts; but we always called them groundnuts. Never heard of the other name, peanuts before until I came to the UK. Almost all the Acholi people know that binyewa is mainly eaten with sweet potatoes. It is a meal that fills you up for longer due to its protein-rich goodness, which makes it the children's favourite meal.
Equipment
- 1 Food Processor Only if you are making binyewa from scratch
- Saucepan
- 1 wooden spoon
- 1 Knife
- 1 Chopping board
Ingredients
- 500 g Ground Peanut
- 3 medium Onions
- 1 tin tomatoes
- 1 tbsp Salt
- ½ tsp Ground pepper
- 2 tbsp Cooking oil
Instructions
- Finely, grind your raw peanuts for 2 - 3 minutes
- Pour it into a large bowl
- Add cool water to it, mix well and cover it to soak or soften any lumpy pieces
- Chop up the onions
- Heat up the oil in a saucepan and add the onions
- Fry for 2 - 3 minutes, until lightly golden brown
- Add curry powder, mix well and add the tomatoes immediately
- Mix well and cover the saucepan
- Let the tomatoes cook for at least 10 minutes, checking often to avoid burning until it thickens to a nice sauce
- Add the binyewa sauce and mix well
- Cover the saucepan until the binyewa starts bubbling
- Mix and keep checking every 5 - 6 minutes to avoid sticking to the bottom of the pan or burning
- If it gets too thick add a bit hot boiling water
- After 30 minutes, oil floating on top can confirm that your binyewa is ready to be served
- Serve with either sweet potatoes, chapatti, matoke, cassava, or rice with cabbage
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