Groundnut Sauce
This rich and smooth recipe is unique to the Luhya and Luo communities. It is usually fed to older infants and children.
Ingredients
3 1/3 cups (472 g) groundnuts, raw, with skin
2 ½ tsp. (12 g) salt, iodized
4 1/3 cups (979 g) sour milk
½ cup (119 g) water
Preparation 5 minutes | Cooking 1 hour 40 minutes | Serves 4
• Place a saucepan over fire and let it preheat.
• Add the groundnuts, salt and ½ a cup of water or as desired.
• Cook until the water evaporates as you stir gradually. When ready, the nuts produce a pop sound.
• Once they pop, turn down the heat and continue stirring until the groundnuts are dry (about 13 minutes).
• Remove from heat and allow it to cool down.
• Using a blender, blend the nuts into a paste. A pestle and mortar can be used in the absence of a blender.
• Put the groundnut paste into a bowl, add sour milk and stir into thick paste. Water or fresh milk can be used in place of the sour milk.
• Once ready, put another pan on the heat, add the
peanut paste and stir.
• Stir until it is smooth but not too thick.
• Serve hot with green leafy vegetables of your choice, fish, sweet potatoes, green bananas, ugali,etc.
Nutrition data per 100g of recipe:
Energy 1,237 kJ/ 298 kcal |│ Fat 23.4 g │| Carbohydrates 9.6 g │| Protein 10.6 g │| Fibre 3.5 g
Vitamin A 28 mcg │| Iron 2.3 mg │| Zinc 1.20 mg
Kenyan Food Recipes download pdf
