This recipe is similar to this one with a few differences when it comes to flavour.
I used whole masoor dal, which we call “kamande” in my mother tongue as it’s an easily available, affordable and tasty source of protein that holds its shape well and blends well with whichever spices you choose to cook it with. In this case I used a store bought mixed spices blend.
As the tomatoes cook, add two tablespoons of good quality peanut butter in a cup of cold water. Mix well till the peanut butter is completely dissolved.
Tip: When seasoning keep in mind how salty or sweet the peanut butter you are using is, as you do not want your dish to be too salty.
If you are looking for a decadent, tasty, finger licking vegetarian recipe, this is it. The kids and anyone else you make this for will love it.
The “meatless meatballs” hold their shape really well and the grated potato and breadcrumbs help maintain their crispiness. The lentils are full of flavour and have a meaty texture that will please the palate.
Vegetables are not boring and this is one way to jazz them up when feeling indulgent. Go on and give this recipe a try.
This is one of my favorite chicken recipes. It comes a close second after my chicken in lemon and garlic that I have already posted here on the blog. Check it out too.
I love cooking this chicken in peanut butter for my loved ones. It is hearty, delicious and easy to make.
Let’s get started right away:-
Heat your wide heavy based sauce pan and add the cooking oil. Once hot, add the chicken pieces and sear till brown but don’t let it cook yet. Once brown set aside.
Add your onion to the same pot and cook till soft. Add the ginger garlic and turmeric mixture and let cook for a while.
Next add the tomatoes and paste. Let cook down into a paste / sauce. Once the tomatoes are soft and cooked through, add the chicken pieces. Mix well.
Add the peanut butter you had dissolved with the remaining water. Mix, lower heat. Cover the pan and let simmer on low heat for 25-30 minutes until chicken is cooked though. Boneless chicken will obviously take a shorter time to cook.
The sauce will thicken so keep an eye on it so it doesn’t burn. If it’s too thick you can add some water as it simmers.
Once ready check seasoning then serve. It goes well with rice and vegetables.
I usually determine how much seasoning to use depending on the peanut butter, so it is important to use a good quality. If it’s too salty or sugary it will affect the taste of the sauce, that’s why I prefer checking the seasoning at the end.
This is a Ugandan staple. Green bananas grow in abundance here and are well loved by the populace. Matooke or matoke as it’s called by Ugandans is the traditional staple for the Buganda kingdom. You can search for videos on YouTube to see how they make perfectly steamed matoke and use the whole banana while at it. I find it so amazing.
If you visit someone from Baganda, you will definitely be served matooke and groundnut sauce alongside other dishes, but the steamed bananas and the purplish tasty sauce made of ground up peanuts HAS to feature.
This is one filling and healthy meal that brings out the real authentic flavour of the green bananas and the groundnuts. It has no added oil or spices, though you may add some if you so wish.
Side note: I’ve noticed peanuts are called groundnuts here. And ground nut sauce (gnut) is not the same as peanut butter/ sauce. Peanut butter is made from already roasted groundnuts, but the gnut sauce is from raw unpeeled groundnuts.
You can choose to grind the nuts yourself or buy the paste then cook it. The cooked sauce is then referred to as ‘Binyebwa’.
Tip: To avoid the sticky sap that comes from peeling green bananas, peeling them under running water really helps. No blackened hands and knife. 🤗
For the binyebwa aka groundnut sauce, I only added salt as I like it as it is with no added spices.
If it’s too thick for your liking, you can add hot water. Also remember to season it. And let it cook completely. You will know it’s cooked when oil forms on top and it really darkens in color.
Once ready, serve the matoke with the sauce as it is or with any preferred accompaniment.
I served with baked garden vegetables, (courgette, eggplant, tomato, onions and garlic).
A tasty and filling veggie laden meal that’s perfect for meatless Monday don’t you think?