Adventures in Peanut Butter: Acholi Recipes

As part of our cultural learning process, we want to learn all about local food. So, I have asked our Acholi friends to make whatever dishes for me they would like. This has, obviously, created a number of food adventures, so I thought I would share them. You can either (bravely) try these recipes or just gawk at the totally different way these people enjoy their food.

The Acholi love peanuts (aka Gnuts). They roast them with salt and eat them, they grind it and put it in soups or they turn it into flour and make stew. Today, I am sharing with you their creative ways of using peanut butter.

A note for those trying these recipes: the peanut butter used in these recipes is all natural fresh ground peanuts without saltPasted Dried Fish

 

 

Smoked Fish and Peanut Butter Stew (served with Posho or rice)

2 smoked dried fish
2 Tbs oil
2 Roma tomatoes
1 small red onion
Odii (natural peanut butter)
2 tsp salt

Boil fish in enough water to cover them till softened. Remove the fish from pot and remove heads, tails, skin and bones (skin, head and tail removal is optional). Reserve the water.

In a medium pot, on medium-high heat add oil and fry onions and tomatoes till tomatoes have softened and you can mash them. Add back in the fish meat and reserved water. Add peanut butter and stir until soup has thickened. Remove from heat and serve.

Photo Credit: Monitor.co.ug

Malakwang and Peanut Butter Stew
4 cups malakwang (I think you can substitute spinach or kale, but malakwang has a sourness to it that is unique unto itself)
1-2 cups water
2 roma tomatoes chopped
2 cups odii (natural peanut butter)**
2 Tbs salt

Put water into a 2qt pot. Heat on medium and raise water temp to warm but not simmering. Add malakwang and allow the water to come to a boil. Cook down malakwang till soft. Add tomatoes and continue to boil till tomatoes are soft.

In a separate pot, add 2 cups peanut butter over medium heat then slowly add the liquid from the malakwang pot and stir till peanut butter is the consistency of thick soup. Add in malakwang and tomatoes to pot. Add salt to taste.

Serve with rice, yams (the African kind… kind of like a yucca) or posho.

** I hear that they also make this one with a mixture of odii and sim sim. Sim sim is ground sesame seeds or Tahini

I hope you guys enjoy. If you actually dare to make either of these I would love to know what you think!

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