Name: Ugandan Groundnut Mushroom Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: African
Ingredients: 500 g (about 1 lb) fresh mushrooms (button or cremini), sliced; 1 large onion, finely chopped; 3 large tomatoes, blended into puree (or 400 g canned crushed tomatoes); 4 cloves garlic, minced; 1 tsp fresh ginger, grated; ½ cup natural unsweetened peanut butter; 2 tbsp tomato paste; 2 cups vegetable stock (or water); 1 tsp curry powder; ½ tsp ground coriander; Salt and black pepper to taste; 2 tbsp vegetable oil; Fresh cilantro or parsley, chopped (for garnish); Optional: 1–2 fresh chilies, finely chopped

This Ugandan Groundnut Mushroom Sauce combines tender mushrooms with a velvety roasted peanut butter sauce, infused with tomatoes, onions, garlic, and warm spices. A comforting, hearty vegetarian dish inspired by Ugandan groundnut stews, perfect served over rice, matoke, or with fresh chapati for a truly satisfying African-inspired meal.

Why You’ll Love This Recipe

You’ll fall head over heels for this dish because it’s incredibly comforting yet surprisingly simple to make. The roasted groundnut (peanut) sauce delivers that signature deep, nutty richness that’s a hallmark of East African cooking, while juicy mushrooms soak up every drop of flavor.

It’s naturally vegetarian, packed with plant-based protein, budget-friendly, and feels luxurious without any fancy ingredients. The aroma alone will fill your kitchen with warmth and make everyone ask for seconds. It’s one of those recipes that proves bold African flavors can be easy, healthy, and downright addictive.

Yield: Serves 4

Ugandan Groundnut Mushroom Sauce Recipe

Creamy Ugandan groundnut sauce with tender mushrooms – rich, nutty, and comforting. Perfect over rice or chapati!

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 50 minutes

Ingredients

500 g (about 1 lb) fresh mushrooms (button or cremini), sliced
1 large onion, finely chopped
3 large tomatoes, blended into puree (or 400 g canned crushed tomatoes)
4 cloves garlic, minced
1 tsp fresh ginger, grated
½ cup natural unsweetened peanut butter
2 tbsp tomato paste
2 cups vegetable stock (or water)
1 tsp curry powder
½ tsp ground coriander
Salt and black pepper to taste
2 tbsp vegetable oil
Fresh cilantro or parsley, chopped (for garnish)
Optional: 1–2 fresh chilies, finely chopped

Instructions

Heat 2 tablespoons of oil in a large pot over medium heat. Add the chopped onions and sauté for 4–5 minutes until soft and golden – this is your flavor foundation!
Toss in the minced garlic, grated ginger, and optional chilies. Stir for 1 minute until fragrant – your kitchen will smell amazing already!
Add the blended tomatoes and tomato paste. Cook for 5–7 minutes, stirring occasionally, until the mixture thickens and the oil starts to separate – patience here builds incredible depth.
Stir in the curry powder and ground coriander. Let the spices bloom for 30 seconds – they’ll wake up and sing!
Add the sliced mushrooms and stir well so they’re coated in the tomato mixture. Cook for 4–5 minutes until the mushrooms soften and release their juices.
In a small bowl, mix the peanut butter with ½ cup of warm vegetable stock until smooth and creamy – no lumps allowed!
Pour the peanut butter mixture into the pot, then add the remaining stock. Stir everything together until silky smooth. Bring to a gentle simmer.
Lower the heat and let the sauce simmer for 12–15 minutes, stirring occasionally. Watch it transform into a thick, glossy, nutty dream sauce.
Taste and season generously with salt and black pepper. If it’s too thick, add a splash more stock; if too thin, simmer a little longer.
Turn off the heat, sprinkle with fresh cilantro or parsley, and serve hot over fluffy rice, matoke, ugali, or warm chapati. Get ready for lots of happy faces!

Notes

Always use natural peanut butter without sugar or additives for the most authentic Ugandan flavor.
The sauce thickens significantly as it cools – perfect for leftovers!
This dish tastes even better the next day as the flavors meld together beautifully.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 328Total Fat 24gSaturated Fat 4gUnsaturated Fat 20gSodium 537mgCarbohydrates 24gFiber 7gSugar 10gProtein 12g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use fresh, firm mushrooms (button, cremini, or portobello) for the best texture – avoid soggy or old ones.
Roast your own groundnuts if possible and grind them fresh for richer flavor; store-bought smooth peanut butter works wonderfully too.
Stir the peanut butter in gradually while the sauce simmers to prevent lumps.
For extra depth, char the tomatoes slightly before blending.
Adjust spice level gradually – Ugandan dishes are flavorful but not overly hot.
Taste and season at the end; the sauce thickens as it sits, so you may need a splash more water or stock.

Ingredients Notes

The star of this dish is natural, unsweetened peanut butter (or freshly ground roasted groundnuts) – it gives the authentic Ugandan taste without added sugar or oils. Mushrooms bring an earthy meatiness that pairs beautifully with the creamy sauce.

Fresh tomatoes and tomato paste create a tangy base, while onions and garlic provide the aromatic foundation. A touch of curry powder or garam masala adds gentle warmth without overpowering the traditional Ugandan profile. Use vegetable stock for a fully vegetarian version, or chicken stock if you’re not strictly vegetarian.

Variations and Substitutions

Add diced chicken, beef, or goat for a classic Ugandan groundnut stew.
Swap mushrooms for eggplant, okra, or mixed vegetables for different textures.
Use coconut milk instead of water/stock for a creamier, slightly sweeter sauce.
For a nut-free version, try sunflower seed butter or tahini (though flavor will change slightly).
Spice it up with fresh chili or Scotch bonnet for a fiery kick.
Add spinach, collard greens, or pumpkin leaves in the last 5 minutes for extra nutrition and color.
Make it vegan by using vegetable stock and ensuring your peanut butter is 100% peanuts.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of water or stock to loosen the sauce. This dish also freezes beautifully – portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge and reheat slowly to maintain the creamy texture.