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Katogo made with potatoes in groundnut/peanut sauce

“Katogo a dish where a staple is cooked in the same pot with a sauce, is popular in all regions of Uganda. The staple is usually matooke, Irish potatoes, cassava or sweet potatoes, while the sauce meat or vegetables – beans, peas, groundnuts or greens.” … as explained in the article from the Daily Monitor Newspaper (link is external): RECIPE: Enjoy Katogo-byenda for breakfast (link is external) where there is another variation of katogo.


For:  2


  1. Peel the potatoes & if big, cut in half. Chop the onions and tomatoes
  2. When I cook medium-sized potatoes, they need about 45 minutes of net boiling/steaming time to get ready on medium heat. So we will begin by cooking them, letting them boil for about 15min, with the pan covered.
  3. Add the tomatoes, onions, spices , salt, …
  4. In the meantime add some hot water to the groundnut powder/paste & mix, making sure no lumps form. Add this to the potatoes & mix. The liquid should be about the level of the potatoes and should not be too thick. You may need to add some water.
  5. Let this boil on low - medium heat for at least 20 min, until the potatoes are ready. Occasionally stir, so it does not burn at the bottom. Ensure the pot is deep enough or that heat is not too high as groundnut sauce easily boils over.

Recipe notes

This is a basic recipe and can be varied by adding other ingredients, like vegetables, pieces of meat (pre-cooked), chicken, pepper, … and so on. I have some friends from Guinea who regularly add tuna or other types of fish, with aromatic but very hot “Scotch bonnet, also known as Boabs Bonnet, Scotty Bons or Bonney peppers, (Latin: Capsicum chinense) is a variety of chili pepper that belongs to the same species as the habanero (See this in , never absent.

Do you prepare this differently or have another tasty Ugandan or other African dish? Why not share it with us?