MATOKE IN A PEANUT SAUCE,Ugandan Cuisine,Lucie Claire's Recipes #25

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Sunflower seed butter is often more affordable and nut-free.

matoke

🥗Healthier: sweet potatoes

💰Cheaper: plantains

Sweet potatoes offer similar texture and flavor while being more accessible.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar can provide acidity at a lower cost.

spinach

🥗Healthier: kale

💰Cheaper: cabbage

Cabbage is often less expensive and provides a similar texture.

Prepare the matoke by cutting the ends and making a shallow cut along the side.

Boil the matoke in hot water until ready, ensuring not to overcook.

Strain the matoke and cool them in cold water before peeling off the skin.

Blend the tomatoes with some neutral water to make a puree.

In a pot, heat vegetable oil, add chopped onions, and garlic paste, then stir.

Add the blended tomato puree and cook for about five minutes.

Grind the raw peanuts using a grinder.

After five minutes, add salt and turmeric to the pot.

Add the ground peanuts to the mixture, adjusting with water if the sauce is too thick, and cover for five minutes.

Add the peeled matoke to the sauce and cook for three minutes without stirring too much.

Serve the matoke with sautéed spinach and garnish with coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens