I absolutely love Groundnut (Gnut) sauce. It is something to do with its rich thickness, the aroma and great taste. Then i later discovered it is a legume (i do not quite remember my science teacher telling me that in school), but well i love it!
Gnut sauce is enjoyed all over Uganda and its preparation varies widely depending on individual preference and time availability.
One of my favorites is Gnuts steamed in a box. Yep! you got that right. A box is an ancient cooking tool invented during the industrial development era by our kinsmen, to aid steaming of sauces and foods. It is basically an aluminium sauce pan with a tightly fitting cover to keep the steam from escaping.
Which type of Gnuts should i use?
There is a variety of pounded Gnuts on the market, but the main variation is, those that are roasted and those that are not. The roasted Gnuts could have simsim or silver fish mixed in. Those that are not roasted vary based on texture created by the pounding.
Have fun while you experiment with the variety on the local market, until you find your preference.
TIME
Prep: 20 Mins
Cooking: 4 Hrs
Total Time: 4 Hrs & 20 Mins
INGREDIENTS & TOOLS
500gms pounded Gnuts
1 onion
1 tb salt
1200ml water
2 banana leaves
2 banana leaves
Banana leaf stems
Aluminium box
Medium size saucepan
Water for steaming
INSTRUCTIONS
Chop the onion into small cubes.
Put Gnuts into the aluminium box and pour in water, little at time and use a spoon or ladle to stir until you get a smooth paste without lumps.
To the paste, add salt and the chopped onions, stir and cover.
In the sauce pan, create a base using banana stems, and pour in water quarter way. Cut a piece off one banana leaf and place it on top of the base.
Place the aluminium box right in the middle, fold the remaining banana leaves and tack them in neatly on top of the aluminium box. This helps to keep the steam from escaping.
Put Gnuts into the aluminium box and pour in water, little at time and use a spoon or ladle to stir until you get a smooth paste without lumps.
To the paste, add salt and the chopped onions, stir and cover.
In the sauce pan, create a base using banana stems, and pour in water quarter way. Cut a piece off one banana leaf and place it on top of the base.
Place the aluminium box right in the middle, fold the remaining banana leaves and tack them in neatly on top of the aluminium box. This helps to keep the steam from escaping.
Put on fire and steam for about 4 hours. Do an occasional water check so that it does not burn.
Serve hot.
 sauce. It is something to do with its rich thickness, the aroma and great taste. Then i later discover...){kind=link}
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