from Ireen Sumbatala, Guesthouse Manager and cook in SALEM Uganda
Get green vegetables mostly white peas leaves, wash and blanch them in cooking water (no salt), remove and spread them dry for 1 – 2 days, depending on the weather both used best when dry. Get groundnuts, shell them, winnow and roast on a little fire, remove and pound in a mortar until your see that water is coming out from it. Remove and add water, get the greens, soak them in water, sieve and add to the sauce and bring to the boil and cook for 15 Minutes, add salt and serve with matooke. Ugandische Küche: Erdnusssoße mit getrockneten Erbsenblättern weiterlesen