Our easy sifuluko recipe will make you a master of this authentic contemporary Kenyan spicy delight. And not only that – you will be liberated as you will be free to try out groundnut paste in the many tasty ways it is enjoyed in traditional Luhya cuisine.
Groundnut paste is an ingredient that’s quintessential to food from certain parts of Mulembe. It is unmissable in kitchens along Kenya’s border with Eastern Uganda. Groundnut paste is what makes home, home to the large Masaba family of Babukusu of Kenya, Bagisu and Bamasaba of Kenya. Not to mention, the Abasamia on the shores of Lake Victoria, Batura of Khasoko, the Bakhayo of Nambale, the Bamarachi of Butula, Bawanga of Mumias Banyala bandombi and Batachoni of Webuye all call this region home.
Sifuluko and other traditional Luhya foods made from groundnut paste
To these houses of Mulembe, groundnut paste made by pounding roasted groundnuts in a mortar (sibwili) is a treasured ingredient. Without doubt, groundnut paste packs oomph to a majority of traditional Luhya vegetarian dishes. Some of the popular Luhya foods made from groundnut paste include:
- Sifuluko original recipe as made by our grandmothers. In this take of groundnut paste, it is the star of the dish.
- In modern takes on sifuluko that incorporate tastes from around the world to the delight of the chef and whomever they are cooking for.
- Katogo. Katogo is a popular breakfast/branch meal that I first had a taste of in Malaba town on the Kenyan side of the Kenya-Uganda border. This dish is a favorite in any kibandaski on both sides of this sprawling border town. In these parts, this much beloved dish is commonly the non-vegetarian take as it is made with enyama esike.
- Traditional vegetables such as likhubi (cowpeas) in groundnut sauce.
- In homemade peanut butter. I still use my grandma’s peanut butter recipe that has better consistency and fuller taste as simsim.
It is because of this versatility and high nutritional value that we listed sifuluko as one of the foods ideal for stock up during uncertain times such as was the case at the beginning of the COVID-19 pandemic. Therefore, in the spirit of Mulembe, try out and delight your loved ones with our spicy sifuluko recipe.
Contemporary Kenyan sifuluko recipe
Ingredients
- 2 cups Groundnut Roasted.
- Salt to taste.
- Black pepper to taste.
- 2 Big Red Onion Chop finely.
- 2 Big Tomatoes Finely chopped.
- 2 Big Garlic Crushed.
- 1 teaspoon Ginger Crushed.
- 2 tablespoons Corriander Leaves
- 1 cube Cube food flavor
- 2 Big Chillies Chopped.
Instructions
Preparing groundnut paste
- Mix the groundnut paste with water to make a slurry that's thick in flow. Set aside.
Stewing the groundnut paste
- With about two tablespoons of cooking oil, fry the onions, garlic, ginger and tomatoes in a pan till the form a paste.
- Add cube food flavor and chopped chilies.
- Add the groundnut mixed with water into the cooking paste and stir.
- Add water to achieve the consistency you desire.
- Stir for at least 5 minutes or until the sauce thickens and cooks.
- Season to taste with salt and black pepper.
- Garnish with the coriander leaves.
Serving suggestions
- Always serve sifuluko hot.
- Pour over boiled namatore (matoke) or serve accompanied with coconut rice.
Food Trivia
What is Sifuluko?
Sifuluko is a way to incorporate the rich flavor and high nutrition of groundnuts into dishes. Sifuluko is a traditional ingredient common to Luhya cuisine of Western Kenya and is also in Eastern Ugandan cuisine. In the most basic terms sifuluko is what you get when you pound roasted groundnuts into a paste. You can then cook the paste as-is into a sauce, or use it as a flavoring in other dishes.