Uganda groundnut sauce, also called Binyebwa, is a traditional dish in Ugandan cuisine made from ground peanuts, vegetables, and spices, which are all purely natural and refined ingredients. It is commonly served with another staple in the region – Matooke (green unripe plantain or bananas, peeled, cooked, then pounded into a meal), ugali (a maize meal), or plain white rice.  

The origin of Binyebwa dates back to the region that is now modern-day Uganda, where groundnuts (peanuts) are a common ingredient in the local cuisine. The sauce is believed to have been created by the Baganda people, one of the largest ethnic groups in Uganda. Today, Binyebwa remains a popular dish in Uganda, the second most common sauce after bean-based sauces.

Binyebwa is made with Uganda’s groundnuts, which have a characteristic red skin and a slightly reddish-gray hue that becomes more visible when cooked; it becomes smooth and ashy pink in color. You can purchase raw Uganda groundnuts in your local market and grind them into powder form or simply purchase the dry powdered groundnuts instead.