Ugandan Toasted Sesame Seed Paste

This rich, nutty Ugandan-style sesame paste is slow-toasted and blended smooth with peanuts and onion for deep, earthy flavor. Spoonable and pourable, it dollops onto grilled meat, stirs into stews, or thins into a sauce for roasted plantains.

Nutrition Facts

Per serving (estimated)

• 190 kcalCalories
• 16 gFat
• 2 gSaturated Fat
• 6 gCarbs
• 2 gFiber
• 0 gSugar
• 6 gProtein
• 135 mgSodium
• 165 mgPotassium
• 175 mgCalcium
• 3 mgIron
• 1 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the paste

• 1 cup (150 g) raw white sesame seeds
• 1/2 cup (70 g) raw shelled peanuts
• 1 small yellow onion, roughly chopped
• 2 tablespoons vegetable oil, plus more for the top
• 1 small ripe tomato, roughly chopped (optional)
• 1/2 teaspoon fine sea salt
• 3 to 5 tablespoons warm water, as needed
• 1 teaspoon fresh lemon juice (optional)

Directions

1. Place the sesame seeds in a wide dry skillet over medium-low heat. Toast, stirring constantly, until fragrant and pale golden, about 5 to 7 minutes, then immediately transfer to a plate so they do not over-brown.
2. Add the peanuts to the same skillet and toast over medium heat, stirring often, until lightly golden and aromatic, about 4 to 5 minutes. Tip onto a separate plate and let cool for 5 minutes.
3. Combine the toasted sesame seeds, peanuts, onion, 2 tablespoons oil, tomato (if using), and salt in a blender or food processor. Pulse to a coarse crumb, scraping down the sides as needed.
4. Blend continuously, drizzling in warm water 1 tablespoon at a time, until a thick, smooth, spoonable paste forms that slowly ribbons off a spoon. Pause to taste and adjust salt, then stir in the lemon juice if using for a brighter finish.
5. For a saucier, cooked-down style, scrape the paste into a small saucepan with 2 tablespoons of water and warm gently over low heat for 3 to 4 minutes, stirring constantly so it does not catch on the bottom.
6. Spoon the paste into a clean glass jar, drizzle a thin layer of oil across the surface, and cool to room temperature before sealing.
7. Store refrigerated for up to 3 weeks. Stir before each use, loosening with a splash of warm water if it has firmed up in the cold.

Cook’s Notes

• Toast the sesame seeds low and slow; high heat scorches them bitter before they color.
• Pulse the seeds first to break them down, then blend; this protects the motor and yields a silkier paste.
• For a thinner sauce to drizzle, blend in extra warm water 1 tablespoon at a time until it pours like heavy cream.
• Swirl into steamed greens, spoon over grilled pork or chicken, or use as a dip for warm chapati and roasted plantain.
• A thin film of oil on top prevents oxidation and keeps the paste tasting fresh in the fridge.

More Uganda Recipes You’ll Love

Craving more flavors from Uganda? Try these traditional recipes:

• Ugandan Chapati Egg Roll
• Ugandan Steamed Green Plantains with Groundnut Sauce
• Ugandan Chicken Groundnut Stew

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