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Spicy bambara groundnuts on sweet potato toast

Spicy bambara groundnuts with sweet potato toast

Ingredients 8
Servings 4
Time 15 min


  • olive oil - for frying
  • 5
    chilli powder - extra if you like it spicy
  • 5
    ground cumin
  • 5
    ground coriander
  • 5
    ground cinnamon
  • 1
    KNORR spaghetti bolognaise dry cook-in-sauce
  • 800
    bambara groundnuts (nduhu) - soaked and cooked
  • 4
    sweet potatoes


25 min

Heat a little oil in a frying pan and fry the spices and KNORR Spaghetti Bolognaise Dry Cook In Sauce Dry Cook In Sauce for 1-2 minutes or until fragrant.

Add the Bambara groundnuts (nduhu) and 1 cup water and simmer for 10 minutes.

Season to taste, if necessary.

In the meantime, make the sweet potato toast; preheat the oven to 180 degrees Celsius.

Cut the sweet potatoes vertically into ½ cm thick slices.

Arrange on a lined baking tray and drizzle with olive oil.

Roast in the preheated oven for 15 minutes, turning halfway until they are golden and caramelised.

Serve the sweet potato toast topped with the spicy Bambara groundnuts (nduhu).

Garnish with fresh coriander, if desired.

PLEASE NOTE: Not suitable for consumers who have nut allergies. Please consult with your practitioner before consuming this ingredient.


Read more on: future 50 foods  |  knorr

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