Ugandan Peanut Sauce

Peanuts have become a part of the cuisine of Africa south of the Sahara. This sauce is from Uganda, adapted here from The Hot Sauce Bible, by Dave DeWitt and Chuck Evans, and was no doubt made from any of the several "ground nuts" that grew in that area before peanuts arrived from the New World. The peanut butter can be either smooth or chunky. The sauce is used with fried fish or chicken (or guinea fowl).

1 cup peanut butter
1/2 pound dried fish
4  medium tomatoes, chopped
2  medium onions, chopped
2 teaspoons peanut oil
2 teaspoons cayenne powder
1 teaspoon curry powder
 {salt} to taste
Soak the fish overnight in water. If convenient, change the water several times. Drain the fish, then bone and chop it.

Heat the oil in a skillet. Sauté the onions for 5 minutes. Add the tomatoes and cook, uncovered, for another 5 minutes. Add 2 1/2 cups of water, the fish, peanut butter, cayenne, curry, and salt to taste. (If you are using highly salted dried fish, additional salt may not be necessary.) Simmer uncovered on very low heat for 45 minutes, or until the sauce thickens to suit you.

Ease of Preparation: Moderate

Preparation Time: 10 min
plus overnight soaking

Cook Time: 55 min

Recipe By: A. D. Livingston

From:  The Whole Grain Cookbook
Used with permission of Lyons Press