Go Back

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.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Dinner, Main Course, meal
Cuisine East African, Ugandan
Servings 6 people

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

Video

Keyword acholi food, binyewa, peanut sauce