1 medium sized onion, diced
3 cloves of garlic, minced
1 tablespoon curry powder
1 teaspoon ground ginger
2 tomatoes, diced
1 cup smooth peanut butter (try to find a peanut butter in which the only ingredient is peanuts)
5 tablespoons tahini/sesame seed paste*
hot water – about 1-2 cups salt to taste
cilantro, chopped (optional)
In a medium saucepan, sauté onions in vegetable oil until they are transparent. Add in minced garlic and sauté. Add in curry powder and ground ginger, stirring for just a moment before adding in diced tomatoes. Continue to cook until tomatoes become mushy. Add in peanut butter, sesame seed paste, and 1 cup of hot water. Stir frequently as you continue to cook over medium heat and bring the mixture to a thick, bubbly boil.
The mixture will continue to thicken as it is heated—keep stirring! Add additional hot water to make the sauce your desired consistency (some people prefer a thick paste-like sauce, while others prefer a more watery consistency. Salt to taste. Garnish with chopped fresh cilantro, if desired. Serve over one of the following starchy foods: rice; potatoes (peeled and boiled); sweet potatoes (peeled and boiled).
In Uganda, this is often served over steamed and mashed green bananas (matooke).
* tahini can be found in ethnic food stores and adds a rich flavor to the sauce. It can be omitted if unable to find.
Notes and Instructions
Recipe provided by Heather & Chris Lukolyo of ASSET