Ugandan Groundnut Stew Video

If you were to ask me what one challenge I face in blogging, it would be recipe writing. You see I come from a background where food is not measured.  Where cooking is based on instinct and experience. Where you try this and try that until you achieve the taste you are going for. Someone once asked me on Instagram what serving size a certain dish called for and I had a hard time explaining because again, serving sizes are a rare thing in African co​​oking.   You will notice this with sombe (which you can get from an e-book when you  subscribe to my newsletter. Link is in the sidebar). Elaborate and thorough dishes like sombe,  oluwombo, groundnut stew, etc are hard to quantify. You just know when to stop adding salt, spice, water etc. With that said,  I still desire to share these complex thorough dishes with you because  they are amazing  and I am an advocate for preserving  history through and through.

So today I am sharing groundnut/ peanut/ kinyebwa/ kinyobwa soup/ stew because it is really great and also because I have been trying  to perfect this kinyebwa for as long as I can remember. ​There are many way to make groundnut stew and every person has a method that works for them. I am sharing this method because, after many trials, this is the one that has been yielding the best results.​ Groundnut stew is basically a thick rich stew made out of ground/ punded groundnuts (also known as peanuts).

Here are a few things to keep in mind while making this stew: 

  1. The stew gets its dull pink color from the pink coating of the nuts that we prefer not to remove although there are people who remove the coating. 
  2. The stew is made by simply boiling water, adding the ground nut paste  and salt and simmering til it reduces to a thick rich aromatic  paste. 
  3. There are factory made pastes ( I made this Nile perch stew with the paste) which can be found all over the country but you can make your own groundnuts at home by using a mortar and pestle or a grinder. I used the latter. 
  4. Some people prefer to use roasted ground nuts while others don’t. The roasted nut paste heightens the flavor by adding a sweet rich toasty flavor.
  5. Groundnut stew is sensitive and can spoil any time. Use less condiments and vegetables and make sure that it does not spill over.
  6. Groundnut stew requires a lot of patience. It can cook for up to 4 hours depending on the amount you are making and the consistency and aroma you are trying to achieve.
  7. If you notice, I have not included a specific measurable stew and that is because this stew doesn’t have strict measurements. It depend on how many people you are cooking for, the amount of ground nut paste you have and the consistency you are trying to achieve. With that said, I used about 250 grams of ground nuts which is roughly a cup  and about 4- 5 cups of boiled water.

Now that you have known the basics of the stew, watch the video below to see how I made this stew from beginning to end.

Let me know in the comments below, have you tried ground nut stew? How do you make yours?

 

Nile Perch Groundnut Stew + Featuring On CNN African Voices

Scorching sun, dusty roads and paths, bags heavy with produce, stained faux marble counter tops, the struggle of cutting vegetables with a filleting knife, droopy eyes,  a million plus one thoughts in my head,  and the looming massive camera and lighting equipment. This was the situation we had when this stew was made. If you haven’t already guessed, this is the stew that I cooked in the CNN African Voices feature. It was hard for me to keep this as a secret from you guys because I wanted to see how you’d react when taken by surprise! Did I do well? I was overwhelmed by the response I got from all over the world. It truly is a humbling experience. All this would not have been possible without you reading this little corner. I am so grateful for all of you and hope you stay a little longer. And while you do, I hope you benefit from it too. Since I have calmed down from hyperventilating (A.K.A excitement and anxiety), I can now share this simple and easy to pull off stew.

When ever I am travelling back  and forth from the city, there are two specific places where we pass where fish is being sold. And by fish I don’t mean your typical palm-sized tilapia that costs 3000 to 4000 shillings (Now that I think about it, palms do vary in size, Oh well…), I mean Nile perch. Some days there will be a huge crowd waiting to buy the famed Nile perch (Mputa) because the size can vary from a palm’s length to larger than life. Yes they are that big. I remember once passing by in a taxi and straining my neck because the size of the perch was unbelievably large. The great thing is that right next to the fish mongers, there will be street cooks cooking up a storm of aromatic food but mostly fish (so just imagine passing by on an empty stomach). Because where fresh fish that good being sold, fried fish will be found too and boy is it good. Then there are days when the perch is scarce, so scarce that the only one available is cut into pieces and then each piece is sold at a price. Such are the seasons of Nile perch. Nevertheless, Nile perch is good (for a lack of a better word really!) and every Ugandan will tell you so. Because the fish is so fleshy and aromatic, we have a stew we pride ourselves in making. This stew consists of a thick groundnut paste, Nile perch, some vegetables and seasoning.

RECIPE COMING SOON

 

🙂

Sophie