📍 Where this dish comes from: Ethiopia · Simien Mountains
Discover the history of this region →
Discover the history of this region →
Groundnut stew shows up across much of Africa, but Uganda’s version leans lighter and greener than its West African cousins — natural peanut butter whisked into broth and simmered with tomatoes and hearty greens rather than built around a large cut of meat. It’s a genuine lake-region farmhouse dish, the kind made with whatever greens were freshest that morning.
What You’ll Need
Servings: 4 servings
Calories: 290kcal
Ingredients
- 3 tbsp natural peanut butter (no sugar added)
- 1 tbsp oil
- 1 onion diced
- 2 tomatoes diced
- 2 cloves garlic minced
- 4 cups mixed greens (collard spinach, or amaranth), chopped
- 1 cup vegetable or chicken broth
- 1/2 tsp chili powder (optional)
- Salt to taste
Instructions
- Heat oil in a large pot over medium heat. Add onion, cook 4 minutes until softened.
- Add garlic and tomatoes, cook 5 minutes until the tomatoes break down.
- In a small bowl, whisk peanut butter into 1/2 cup of the broth until smooth, then pour into the pot along with the remaining broth.
- Bring to a gentle simmer, stirring, until the sauce thickens slightly, about 5 minutes.
- Stir in greens and chili powder if using. Simmer 8–10 minutes until greens are tender.
- Season with salt and serve hot.
Nutrition
Serving: 1serving | Calories: 290kcal | Protein: 11g | Fat: 22g | Fiber: 4g
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Health Benefits
- Peanut butter provides plant-based protein and monounsaturated fat.
- Mixed greens deliver a strong dose of vitamin K, folate, and fiber.
- Tomatoes add lycopene, an antioxidant compound linked to heart health.