Meat in Groundnut Paste Recipe from Northern Uganda - Method 10
How to Cook Meat with Groundnut Paste - Meat stew cooking Method ten (10). This recipe originates from the cultures in Northern Uganda, the Acholi and Langi.
- 500gm dry meat
- 250 gm groundnut paste
- 1 big onion
- 1 tomato
- 1 green pepper
- 1 litre of water
- Salt to taste.
Roast or grill meat in an oven or a dry and almost (dough)
Cut into mouthful pieces
Chop onions ,tomatoes, green pepper
Put meat, onions and tomatoes in saucepan and then add water.
Put to boil when covered.
When it starts boiling, add salt then reduce temperature and simmer for 30-45 mins until meat is tender.
Brease the groundnut paste into small sibling pieces while dropping it into the simmering meat until all is done.
Continue simmering until,all the paste has dissolved into the meat stock, then stir it gently to mix the paste with the liquid.
Add green pepper,simmer for five minutes.Now its ready for serving.
Serve with any staple food while hot.
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