Potato katogo

Name: Potato katogo
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Ouganda
Ingredients: 800 g peeled potatoes; 150 g pure unsweetened roasted peanut paste; 300 g diced ripe tomatoes; 100 g sliced onion; 700 ml drinking water; Up to 150 ml additional hot water as needed; 4 g salt, adjust to taste; 1/4 tsp ground black pepper

🥔 Ugandan potato katogo in groundnut sauce with tomato and onion. Four portions without meat or plantain.

Ingredients

800 g peeled potatoes
150 g pure unsweetened roasted peanut paste
300 g diced ripe tomatoes
100 g sliced onion
700 ml drinking water
Up to 150 ml additional hot water as needed
4 g salt, adjust to taste
1/4 tsp ground black pepper

Preparation

Peel and trim potatoes, weigh 800 g, cut into even 3 cm pieces and rinse. Do not use heavily green or sprouted potatoes.

Prepare tomatoes with juices and onion. Check that peanut paste is pure, roasted and unsweetened.

Gradually dilute paste with about 300 ml taken from the 700 ml water until smooth.

Put potatoes, tomato and onion in a heavy pan. Add diluted paste, remaining 400 ml water and some salt; mix gently.

Bring slowly to a gentle simmer while stirring. Partly cover and cook gently 20 minutes, stirring near the base regularly.

Check tenderness and cook 10–15 minutes more as needed. Add some of the reserved 150 ml hot water if sauce thickens before potatoes cook.

Test a thick piece for tenderness. Add pepper and adjust salt. Reduce briefly uncovered if needed, keeping sauce loose and pieces intact.

Serve hot in four portions. Cool leftovers quickly in shallow containers, refrigerate and use within 48 hours after thorough reheating, adding water as needed.