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Traditional Tastes | Ebinyebwa (Ugandan Groundnut Stew) Recipe
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Traditional Tastes | Ebinyebwa (Ugandan Groundnut Stew) Recipe

Ebinyebwa, or Ugandan groundnut stew, is a traditional recipe that is common throughout central Uganda. Ebinyebwa is the Bantu name for this delicious stew, whilst it is known as binyewa by the Luo. The groundnut is popular throughout Ugandan cuisine and is believed to have been introduced to Uganda by early traders around 1860. Ebinyebwa is commonly enjoyed across Uganda alongside mashed Matoke (plantain) and is a simple, hearty and delicious dish. Described as smoky, rich and slightly sweet in flavour. This versatile stew can be served alongside any of your other favourite dishes.



Groundnuts are essential for making this recipe, and can be found either whole or ground into a powder in many international food shops. You may also be able to buy groundnut paste. The key to this recipe is that the groundnuts must be raw. Raw groundnuts are red in colour, and the powdered form will appear pinkish in hue. Despite their name, groundnuts are not nuts at all! In fact, they are actually considered legumes. Ebinyebwa can easily be made vegan, making it an excellent, adaptable recipe for all. 


  • 2 cups groundnut powder 
  • 4 cups water
  • 2 tablespoons vegetable oil
  • 1 diced onion 
  • 1 diced tomato
  • Salt to taste


  • In a medium sized saucepan on medium heat, add the vegetable oil
  • Once the oil has heated up, add the onion followed by the tomato
  • Stir occasionally until the onions have gone soft
  • Add the groundnut powder to the mixture, and then the water
  • Bring the mixture to a boil, making sure to stir continuously 
  • Once boiling, reduce the heat to low and allow it to simmer for 25-30 minutes. Make sure to stir regularly to prevent lumps and avoid the sauce from sticking to the bottom
  • Add salt to taste
  • Once the sauce has been cooked, you will find that the groundnut oil will have separated and risen to the top. This is a indication that the sauce has cooked for long enough
  • Serve with whatever sides or toppings you would like! Some traditional options include cassava leaves, rice, ugali, matoke or dried fish. 

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