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If you are searching for an authentic Ugandan peanut stew recipe, sometimes called groundnut stew, you are in the right place. This is a creamy, rich peanut stew that starts with a smooth peanut base and finishes with a savory twist of crispy fish. It is comforting enough for a weeknight, special enough for a weekend, and easy to make with either homemade groundnut paste or unsweetened peanut butter. In this guide I share the story behind the dish, tips for how to make peanut stew at home, what to serve with it, and why the flavors of peanuts, tomatoes, and anchovies work so well together. Whether you call it groundnut stew or peanut stew, this is a warm, traditional meal that tastes like home.
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 that comforts, nourishes, and connects to tradition.
See how to make the recipe in this video.
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.
What Makes This Peanut Stew Special
There are countless versions of peanut stew across Africa. Some are made with beef, chicken, or vegetables, while others are purely plant-based. What makes this particular peanut stew unique is the use of anchovies. In Uganda, small dried fish are often added to groundnut stew for flavor, and I wanted to highlight that tradition with a twist. Instead of simply simmering the fish, I roast them until they are dry and crispy.
When the peanut stew is ready, you will see peanut oil rising to the surface. This is how you know you’re about to enjoy something amazing!
The result is something that surprises people the first time they taste it. The peanut stew is thick, creamy, and deeply nutty, while the anchovies are salty and crunchy. The combination of smooth and crunchy textures is one of my favorite parts of the dish. I like to stir a handful of the anchovies into the stew just before serving, so their flavor melds with the peanuts. Then I use the rest as garnish, leaving them crisp so that every spoonful has both richness and crunch. They are so good that you may find yourself snacking on the anchovies before the stew is even ready.
A small but important detail is that the anchovies need to be headed and gutted before use. This gives them a cleaner flavor and helps them crisp more evenly. They are coated in cornmeal before roasting, which not only makes them golden and crunchy but also prevents them from sticking together. It is important to use cornmeal, not corn starch. Cornmeal is ground from dried corn kernels and has texture, while corn starch is a fine white powder used for thickening. Using cornmeal gives you that beautiful coating and satisfying crunch that works so well with this recipe.
Serving Peanut Stew The Traditional Way
In Uganda, peanut stew is most often served with matooke, a type of green banana that is boiled, mashed, and enjoyed alongside the stew. The flavor of matooke is mild but unique, with a starchy body that pairs perfectly with the richness of peanuts and often with beef or fish. 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, creating not only a meal but an experience.
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 nutty 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. It is more than just a side dish, it is a partner to the stew that makes the meal whole.
Matooke (green bananas) cooked in banana leaves is the traditional side dish and it’s absolutely delicious.
The Heart Of Peanut Stew
What I love most about peanut stew is how versatile it is. Once you have the peanut base, you can build on it in countless ways. Some days I make it vegetarian with just roasted vegetables, other times I add beef for a hearty version. With the crispy anchovies, it takes on a coastal influence, bringing in the flavors of lake and sea. No matter how you prepare it, the core remains the same; a rich, creamy sauce made from peanuts that brings warmth and comfort to the table.
The slow simmering is what transforms the stew. At first, the peanut paste and blended vegetables may seem heavy and thick, but as the stew cooks gently for over an hour, it begins to change. The flavors deepen, the texture becomes silky, and eventually you will notice the peanut oil rising to the top. That is the sign that the stew is ready. The patience it takes is worth it; there is no shortcut to that depth of flavor.
Cooking Tools That Help
Peanut stew is forgiving, but having the right tools makes it even easier. A food processor is essential for grinding peanuts into a smooth paste or for blending roasted vegetables into a silky sauce. If you want the most authentic taste, making your own paste will always beat store-bought peanut butter, and a sturdy food processor makes the job simple. I recommend this one.
A cast-iron pot is also perfect for this kind of recipe, as it holds heat evenly and maintains a gentle simmer without burning the bottom. Because peanut stew simmers for hours, you want a pot that can distribute the heat consistently. A good cast-iron oven is a great investment, and I recommend this one.
More Than a Recipe
Food is never just about taste. Peanut stew carries with it memories, family, and culture. In Uganda, it is a dish that brings people together, whether for everyday meals or special gatherings. When I cook it far away from home, it connects me back to those traditions. It reminds me of where I come from and the meals that shaped my sense of comfort and belonging.
Sharing this dish feels like sharing a piece of home. The anchovies, the matooke, the slow simmering, and the peanut base all tell a story of food that is deeply rooted in place and people. Even if you prepare it in your own kitchen with local substitutions, you will feel that connection. Peanut stew is a dish that invites you to slow down, taste carefully, and remember that food is more than ingredients. It is memory, tradition, and comfort in every spoonful. If you want to make the beef version of this dish, you can check out the recipe linked below.
Peanut stew is one of those recipes that can be endlessly adapted but never loses its soul. Whether you make it with crispy anchovies, beef, chicken, or vegetables, the foundation remains the same; peanuts transformed into something rich and nourishing. Serving it with matooke captures its Ugandan roots, but rice or bread will also soak up its hearty sauce beautifully.
If you try this dish, you may find that it becomes more than just another recipe in your collection. It is the kind of food that makes you pause and appreciate where it comes from, and how it brings people together. For me, it is a taste of home, no matter where I am. I hope this peanut stew brings comfort, warmth, and a little piece of Uganda into your kitchen.
Authentic Ugandan peanut stew with anchovies. Creamy, rich, and full of tradition, this hearty groundnut stew recipe brings comfort and a taste of East African cuisine.
Total Time:2 hours 45 minutes
Yield:6 portions 1x
Ingredients
Scale
700 g (1 ½ lbs) anchovies, headed and gutted
1 lemon, sliced
3 red bell peppers
3 green bell peppers
300 g (10 ½ oz) cherry tomatoes
1 onion, sliced
200 g (1 ⅔ cups) cornmeal
6 tbsp olive oil
500 g (1.1 lbs) ground peanuts or peanut butter
5 dl (2 cups) fish stock
Black pepper, to taste
Salt, to taste
To Serve
Matooke or rice
Instructions
Add the anchovies to a bowl with the lemon slices and cold water and let sit for 10 minutes. Rinse and drain.
Place the bell peppers, cherry tomatoes (whole), and sliced onion on a roasting tray or oven-safe dish. Roast in the oven at 250°C (480°F) for 25 minutes.
Add the anchovies to a bowl and mix with the cornmeal, black pepper, and salt until all are evenly coated.
Spread one tablespoon of olive oil onto a roasting tray, place a sheet of parchment paper on top, and press so it sticks firmly. Spread two more tablespoons of olive oil over the parchment. Arrange the anchovies in a single layer and drizzle with the remaining olive oil. Roast in the oven at 250°C (480°F) for 30 minutes, or until completely dry and crisp.
Mix the ground peanuts or peanut butter with a little water until completely smooth and lump-free.
Season the roasted vegetables with black pepper and add them to a food processor with a splash of water. Blend until smooth.
Add the peanuts to the food processor and blend again until well combined.
Transfer the blended mixture to a pot and pour in the fish stock.
Simmer on low heat for 1 hour, stirring frequently so it doesn’t burn.
Season with salt and continue simmering for another hour, or until the peanut oil begins to rise to the surface.
Mix in some of the anchovies, leaving the rest for garnish.
Serve with rice, matooke, or your preferred side dish. Enjoy!
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