Spinach and Groundnuts Peanuts Eastern Africa
Indulge in the rich and wholesome flavors of Eastern Africa with this classic Spinach and Groundnuts (Peanuts) dish! Featuring tender spinach cooked to perfection in a creamy, nutty peanut sauce, this recipe harmonizes simple ingredients with bold, earthy tastes. Toasted peanuts are blended into a smooth paste, infusing the dish with a distinctly rich flavor, while sautéed onions, garlic, and tomatoes create a savory base that complements the leafy greens beautifully. Ready in just 35 minutes, this comforting vegetarian side dish is perfect served with warm rice, fluffy ugali, or your favorite flatbread. Packed with protein, fiber, and nutrients, it’s an authentic way to bring the vibrant cuisine of Eastern Africa to your dining table.
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Recipe Information
Ingredients
- 500 g Fresh spinach
- 100 g Raw peanuts (or groundnuts)
- 1 medium Onion
- 1 medium Tomato
- 2 Garlic cloves
- 2 tbsp Cooking oil
- 0.5 tsp Salt
- 100 ml Water
Instructions
Rinse the spinach thoroughly under running water to remove any dirt or grit. Chop it finely and set it aside.
Toast the raw peanuts in a dry skillet over medium heat for 5-7 minutes, stirring frequently to prevent burning. Once golden and fragrant, let them cool.
Grind the toasted peanuts into a smooth paste using a food processor or blender. If necessary, add a small splash of water to help achieve a smooth consistency.
Chop the onion and tomato into small pieces. Mince the garlic cloves finely.
Heat the cooking oil in a large pan or skillet over medium heat. Add the onions and sauté until soft and translucent, about 3-4 minutes.
Add the minced garlic and stir for another minute until fragrant.
Stir in the chopped tomato and cook until the tomato softens and breaks down into a sauce-like consistency, about 5 minutes.
Add the chopped spinach to the pan, stirring gently to combine with the tomato mixture. Cover the pan and let it cook for about 3 minutes, allowing the spinach to wilt.
Add the ground peanut paste to the pan along with the 100 ml of water and salt. Stir well to ensure the paste is evenly distributed and forms a creamy sauce.
Lower the heat to a simmer and let the mixture cook for 5-7 minutes, stirring occasionally to prevent sticking. The flavors should meld together, and the sauce should thicken slightly.
Taste and adjust the seasoning if needed. Remove from heat and serve warm as a side dish or over a bed of rice or ugali.
Nutrition Facts
Calories |
1059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2761 mg | 120% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 21.9 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 626 mg | 48% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 1186 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
