Stew
Dek Ngor (Pigeon Peas in Groundnut Sauce)
About
A classic Acholi dish of northern Uganda in which split pigeon peas are boiled until soft and folded into groundnut or sesame paste, served with posho, millet bread or sweet potatoes.
Equipment
- Pot
- Bowl
- Wooden spoon
- Sieve
Ingredients
Dry pigeon peas (lapena)2 cups
Groundnut paste (peanut butter)3/4 cup
Sesame paste (odii), optional2 tbsp
Onion1
Rock salt or table salt1 tsp or to taste
Water6 cups
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