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Contemporary Kenyan sifuluko recipe

A spicy modern take on the original, groundnut sauce, sifuluko recipe that's purposely been made generic so as to highlight the versatility of groundnut paste in Luhya cuisine.
Print Recipe
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine African Cuisine, East African Cuisine
Servings 6 people

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.
Keyword Rich, Simple