How to Make Binyebwa

  • 01 of 07

    What is Binyebwa?

    Groundnut. F. Muyambo

    Uganda has a variety of groundnuts which are characteristic of having a red skin and if I am not mistaken, red flesh. I am told that they are not the same as peanuts or monkeynuts and are of a variety specific to Uganda. They are ground then used to make a sauce to compliment mashed matoke. The sauce is known as binyebwa. When you look at the appearance of the groundnuts, you will notice a slightly reddish gray hue. When the binyebwa is cooked, it is smooth and slightly ashy pink.

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  • 02 of 07

    Characteristics of the Groundnut Powder

    Groundnut Powder from Uganda. F. Muyambo

     When ground, it does not resemble peanut butter mainly due to the fact that peanut butter is made from roasted peanuts whereas the nuts used for binyebwa are raw groundnuts. I was fortunate to have been given a sample to try by a Ugandan lady I met recently. Before I began to cook the binyebwa, I rubbed my fingers through it to ensure that any large chunks were broken down first.

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  • 03 of 07

    Gather the Ingredients

    Onions and Groundnut. F. Muyambo

     When I was given the instructions on how to make the binyebwa, it was a very simple process that I could not believe there was nothing more to it. Virtually only 4 ingredients are required, no garllic or additonal spice is necessary to make the binyebwa. You will need:

    1.5 cups groundnut (pulverised into a grainy powder)

    1/4 of an onion

    2.5 cups water

    Salt to taste

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  • 04 of 07

    Mix the Ingredients

    Mixing Groundnuts with Water. F Muyambo

     In a small saucepan, mix together the groundnut, onion, water and salt. Even though the groundnut powder is grainy and oily, you will find that the water immediately begins to mix quite well with the groundnut and forms a paste before the heat is turned on. 

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  • 05 of 07

    Cook the Binyebwa on Low to Medium Heat

    Binyebwa. F. Muyambo

     Place the pot on the stove top. Once it has been brought to the boil, reduce the heat to a low to medium flame and allow to simmer for 25 minutes This dish needs to be stirred quite regularly in order to prevent lumps and avoid burning and sticking to the bottom of the pot. If the sauce appears to be too thick to your liking, you may add boiling water to the sauce until it reaches the desired consistency.

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  • 06 of 07

    Oil Seperates

    Groundnut Oil on Groundnut Sauce. F. Muyambo

     After 25 minutes, the sauce is cooked and you will find that the naturally occuring groundnut oil has seperated and rises to the top of the sauce. When this happens, you can be confident that the sauce has cooked for long enough. Undercooking the raw groundnuts can cause an upset stomach if eaten.

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  • 07 of 07

    Serve Binyebwa in a Number of Ways

    Binyebwa With Added Spinach. F. Muyambo

    Once the binyebwa is ready, serve it alongside the mashed matoke. Follow this step by step guide to learn more about matoke. There are different ways to serve this dish. If you have dried fish to hand, it makes a great addition and enhances the flavour of the groundnut sauce. Another way of serving the binyebwa is by mixing in dried pumpkin leaves, known locally as dodo, a few minutes before you finish cooking the peanut sauce. Cassava leaves can also be used as an addition to the binyebwa. I...MORE have chosen to cook the biyebwa with spinach.

    Compare this dish to Zimbabwe's nutty greens, muriwo une dovi.