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Loading...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.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Servings8
YieldAbout 1.5 cups (8 servings)
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Spoon the paste into a clean glass jar, drizzle a thin layer of oil across the surface, and cool to room temperature before sealing.
- 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.
