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Peanut Stew Recipe: An Authentic Taste of East Africa
Peanut stew, also called groundnut stew, is one of the most comforting dishes from East Africa. In Uganda and across many other parts of the region, this recipe is prepared for family gatherings, celebrations, and everyday meals alike. If you search for a traditional stew recipe, you will find countless variations, but the heart of the dish is always the same: peanuts, or groundnuts as we call them back home.
This peanut stew recipe is authentic, flavorful, and rooted in tradition, yet simple enough for anyone to prepare in their own kitchen. Whether you call them peanuts or groundnuts, this authentic recipe will show you how a few humble ingredients can become a deeply nourishing and memorable stew.
See how to make the recipe in this video.
Groundnuts, Peanuts, And The Base Of The Stew
Where I come from, we call them groundnuts, while in the West they are more commonly known as peanuts. The base of peanut stew is a smooth paste made from these nuts, which gives the dish its signature richness and nutty depth of flavor. You can make your own paste at home by grinding raw or roasted peanuts in a food processor until smooth. For an even more traditional flavor, sesame seeds or dried fish can be added to the paste, as is common in Uganda. The paste is thick, creamy, and earthy, forming the perfect foundation for a hearty stew.
If you do not have time to make your own groundnut paste, you can use store-bought peanut butter. It is important, however, to choose an unsweetened peanut butter. Sweetened varieties will change the balance of flavor and take away from the authentic taste of the stew. Making your own peanut paste is worth it if you can, but the peanut butter shortcut is perfectly acceptable. A good food processor will make the work easier, and I recommend this one. Once you have your peanut base, you are already halfway to an authentic East African peanut stew.
Traditional Sides For Peanut Stew
In Uganda, peanut stew is most often served with matooke, a type of green banana that is boiled, mashed, and enjoyed with the stew. The flavor of matooke is mild but unique, with a starchy body that pairs perfectly with the richness of peanuts and beef. There is something truly special about eating peanut stew with matooke, scooping it up with your hands as it is traditionally done. It connects you directly to the dish in a way that feels grounding and satisfying.
If you cannot find matooke where you live, do not worry. Peanut stew also pairs wonderfully with rice, couscous, bread, or even mashed potatoes. The hearty sauce works well with anything that can soak up its depth and richness. Still, if you ever have the chance to try this dish with matooke, you will understand why it holds such a treasured place in East African food culture.
When the peanut stew is ready, you will peanut oil rising to the surface. This is how you know you’re about to enjoy something amazing!
Banana Peels And The Roasting Tradition
One of the more unique aspects of preparing peanut stew with beef is the use of banana peels for roasting. Back home in Uganda, my mother and many others would roast meat over charcoal, layering it on top of green banana peels. This method not only helps keep the meat moist but also infuses it with a subtle flavor. At home, I cannot always cook over charcoal, so I adapt the method by using banana peels in the oven. It is a small detail, but it honors the traditional way and brings the flavor closer to what I grew up with.
If you do not have access to green bananas or matooke, you can simply roast the beef without the peels. The important part is the roasting itself, which caramelizes the meat and deepens the flavor before it joins the peanut sauce. Bone-in beef will give you even more flavor, but boneless cubes work well too. Both methods give you a rich and hearty peanut stew that feels true to tradition.
The Importance Of Good Beef Stock
A key element in a truly delicious peanut stew is the quality of the beef stock you use. I always recommend homemade stock whenever possible. Store-bought stock is convenient, but it often contains too much salt and lacks the depth of flavor that comes from slowly simmering bones and vegetables at home. Homemade stock has more body, natural nutrients, and a thickness that enhances the sauce.
When peanut stew is made with good stock, the final dish is richer, smoother, and more comforting. If you want to learn how to make your own stock, I have a full post linked below where I share recipes for beef, duck, and chicken stock. Making stock at home does take time, but the reward is well worth it. For a dish like peanut stew, it can make all the difference.
Traditionally, peanut stew can be cooked on the stove top. The process involves keeping the heat very low and stirring often to prevent the sauce from sticking or burning. The sauce is thick and nutty, so it requires attention. While stove top cooking works, I find the oven method to be easier and more reliable. With the oven, you can maintain a steady low heat and avoid the need for constant stirring.
All you need is a good oven-safe pot. A cast-iron pot is perfect for this kind of recipe, and I recommend this one. When the peanut stew is ready, you will notice a thin layer of peanut oil rising to the surface. That is the sign of a properly cooked peanut stew. At the same time, the beef will be perfectly tender, breaking apart easily with a fork. These are the hallmarks of a successful stew, one that is ready to be enjoyed.
The Flavor And Feeling Of Home
The beauty of peanut stew lies not only in its flavor but in what it represents. For me, this dish is a direct connection to home. The smell of peanuts, the bubbling sauce in the pot, and the simple act of eating it with matooke all carry memories of family, tradition, and comfort. Every time I make it, I feel transported back to Uganda, where food is more than nourishment; it is community and memory.
Peanut stew is filling, rich, and deeply flavorful, but it is also grounding and soulful. It is the kind of food that makes you slow down and savor each bite. Whether you prepare it with matooke, rice, or bread, the experience of eating it is one of comfort and warmth.
If you are discovering peanut stew for the first time, I hope this recipe inspires you to bring a piece of East African tradition into your kitchen. If it is already familiar to you, perhaps it will remind you of home, just as it does for me. Food has a way of carrying stories and memories, and peanut stew is one of those dishes that always speaks of tradition, authenticity, and love.
Discover authentic East African peanut stew with beef, also known as groundnut stew. A traditional recipe full of rich flavor, comfort, and taste of the Ugandan cuisine.
Total Time:3 hours
Yield:6 portions 1x
Ingredients
Scale
1 ½ kg (3.3 lbs) beef, cut in big cubes
500 g (1.1 lbs) ground peanuts or peanut butter
1 kg (2.2 lbs) matooke green bananas (optional)
2 onions, chopped
1 red bell pepper, chopped
5 garlic cloves, peeled
2 tbsp tomato paste
1 liter (4 ¼ cups) beef stock
Black pepper, to taste
Salt, to taste
Instructions
If using matooke, peel them and place in a bowl of water. Save the peel. To prepare later when the stew is done, boil the bananas in water until soft and mash them.
Put the banana peels on a roasting tray and roast for 10 minutes at 250°C (480°F). If not using matooke, skip this step.
Arrange the beef on top of the banana peels (or directly on the rack if not using them) and season with salt. Roast at 250°C (480°F) for 15–20 minutes, then turn and roast for another 10–15 minutes.
Mix the ground peanuts or peanut butter with some water until completely smooth and free of lumps.
In a food processor, add the onions, bell pepper, and garlic. Pulse until finely chopped, scraping down the sides if needed.
Add the tomato paste and the smooth peanut mixture. Season with black pepper. Blend again until fully combined.
Add the peanut mixture to an oven-safe pot together with the beef stock. Bring to a boil, then reduce the heat and let simmer for 15 minutes, stirring frequently so it doesn’t burn.
Add the roasted beef to the peanut sauce and stir well. Bake in the oven at 150°C (300°F) for 1 hour.
After 1 hour, season with salt and adjust to taste. Return the pot to the oven for 1 more hour.
Serve hot with mashed matooke, rice, couscous, or your preferred side dish. Enjoy!
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