Un estofado a base de cacahuete profundamente sabroso con pollo o res, tomates y cebollas. Uno de los platos cotidianos más nutritivos y amados de África Oriental.
Groundnut (peanut) stew is one of the most widely eaten dishes across Uganda and East Africa, appearing in countless regional variations from Kampala to rural villages. The base of roasted groundnut paste dissolved into a tomato and onion sauce creates a uniquely rich, slightly nutty, and deeply savory broth that pairs with almost any protein. In Uganda, it is commonly made with chicken, goat, or beef, and served over matoke, ugali, or rice. The dish reflects the strong influence of groundnuts in East African cuisine—peanuts were introduced from South America via Portuguese traders in the 16th century and became so embedded in local cooking that they now seem entirely indigenous.
Sirve 4
Season the chicken pieces with salt. Heat the oil in a large, deep pot over high heat. Brown the chicken on all sides for 5–6 minutes until golden. Remove and set aside.
In the same pot, reduce heat to medium. Fry the onion for 8 minutes until soft and golden. Add the garlic, ginger, cumin, and chilli powder and cook for 2 minutes until fragrant. Add the fresh and canned tomatoes and cook for 8–10 minutes, stirring, until the sauce is thick and the oil separates.
Stir the groundnut paste into the tomato sauce until completely dissolved. Pour in the stock or water gradually, whisking to create a smooth, creamy sauce. Bring to a simmer.
Return the browned chicken pieces to the pot. Stir to coat with the groundnut sauce. Cover and simmer over low heat for 30–35 minutes, stirring occasionally, until the chicken is completely cooked through and the sauce has thickened to a rich, velvety consistency.
Taste and adjust seasoning with salt. If the sauce is too thick, thin with a splash of stock or water. Garnish with fresh coriander and serve over matoke, steamed rice, or ugali.
Use natural, unsweetened peanut butter with no added oil for the best, most authentic flavor.
The sauce will thicken significantly as it cooks—stir frequently to prevent catching.
Toasting the groundnut paste briefly in a dry pan before adding deepens the flavor.
Leftovers taste even better the next day.
Replace chicken with cubed goat meat or beef and extend the cooking time to 1.5 hours.
Add 200 g of chopped spinach or sweet potato in the last 15 minutes.
Vegetarian version: use 2 cans of chickpeas instead of chicken.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Store cooled groundnut stew in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. The sauce thickens when chilled; reheat with a splash of water.
Groundnut stew is one of the most ancient dishes in the East African culinary tradition, though peanuts themselves arrived with Portuguese traders in the 16th century. Indigenous Ugandan cuisines quickly incorporated groundnuts alongside existing legume-based cooking traditions, and groundnut stew became a staple across the region. Variations are found from Uganda and Kenya to Rwanda and Tanzania.
Smooth is preferred for a silky sauce. If using crunchy peanut butter, blend the sauce briefly with an immersion blender after adding it for a smoother consistency.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Por porción (460g) · 4 porciones totales
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