Ugandan Groundnut Stew

About This Recipe

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.

Ingredients

Serves 4

• 800 gbone-in chicken pieces (thighs and drumsticks)
• 200 gsmooth groundnut paste (natural peanut butter, unsweetened)
• 2 largetomatoes, diced
• 400 gcanned crushed tomatoes
• 1 largeonion, diced
• 3 clovesgarlic, minced
• 1 tspfresh ginger, grated
• 750 mlchicken stock or water
• 2 tbspvegetable oil
• 1 tspground cumin
• 1/2 tspchilli powder
• 1 tspsalt
• 1 handfulfresh coriander, to garnish

Instructions

1. 1

   Brown the chicken

   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.

2. 2

   Build the sauce base

   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.

3. 3

   Add groundnut paste

   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.

4. 4

   Simmer the chicken

   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.

5. 5

   Adjust and serve

   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.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions