UGANDA · OBOM’S KITCHEN
Groundnut Sauce (Ebinyebwa)
A silky sauce of ground red-skinned peanuts. Contains peanuts.
The Story
Ebinyebwa, known in regional English as groundnut sauce or “g-nut sauce”, is a silky sauce made from ground red-skinned peanuts. Groundnuts are a staple crop in Uganda, grown widely in the east and north, including Teso, Acholi and Lango, as well as in the central region.
Served beside matooke, chapaati and beef stew, it anchors the celebration plate in local soil. Across Uganda the sauce varies by region. In the north and east, groundnut paste is often combined with crushed roasted sesame (simsim) or cooked with greens such as amaranth (ddoodo) or malakwang.
Ingredients
- Red-skinned groundnut paste (dry-milled peanuts)
- Water, cold, to whisk in
- Salt
Method
1. Whisk the groundnut paste into cold water until smooth.
2. Bring to a slow simmer over low heat, stirring constantly.
3. Cook until thickened and no longer tastes raw.
Cook’s note
Keep the heat low and keep stirring. Boiling the sauce hard can make it scorch or separate. Outside Uganda, peanut butter without added sugar is a common substitute for groundnut paste.
Allergens
contains PEANUTS.
Nutrition notes
Rich in unsaturated fats, plant protein, niacin and magnesium.
A source of vitamin E and fibre.
Full nutrition values to follow.