Sudanese Salad with Tomato and Peanut Dugga
What sets Sudanese salad apart from any other is the ground peanut — with lemon it turns into a creamy dressing that coats the vegetables. And the peanuts must be toasted and freshly ground, because pre-ground old peanut loses its oil and its flavour.
- Prep
- 15 min
- Cook
- —
- Total
- 15 min
- Calories
- 210
Sudanese salad is not a side dish — it is a meal in its own right, thanks to the peanut that gives it protein and fat. It is eaten with kisra or on its own, and its rich flavour is quite unlike any ordinary salad.
Method
-
1
Grind the peanuts
Grind the toasted peanuts fine in a processor. If using peanut butter, take just two tablespoons and thin it.
⏱ 4 min -
2
The dressing
Mix the ground peanut with the lemon juice, oil, salt, cumin and water until it is a creamy dressing like loose tahini.
⏱ 4 min -
3
Chop
Dice the tomato and cucumber small and finely chop the onion and chilli.
⏱ 8 min -
4
Drain
If the tomatoes are very watery, drain them in a sieve for two minutes — the water thins the dressing.
⏱ 3 min -
5
Toss
Fold the vegetables into the dressing right at serving time. Mixing early draws water out of the tomatoes.
⏱ 2 min -
6
Serve
Scatter the rocket or coriander and serve with kisra or alongside any main dish.
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Tips that actually matter
- Grind the peanuts fresh. Old pre-ground peanut loses its oil and tastes of cardboard.
- Toss at eating time. The tomatoes weep and the dressing thins if it sits.
- The dressing should be the consistency of loose tahini — neither thick nor runny.
- Natural peanut butter (with no sugar) is a quick substitute that works.
People also ask
Can I use shop-bought peanut butter?
Yes, provided it is natural with no added sugar or oils. Take two tablespoons and thin it with water and lemon.
Is it a salad or a main dish?
Both — the peanut gives it enough protein and fat to be a meal with kisra. It is also served as a side with shaiyah.
Can I make it without peanut?
Then it is just an ordinary tomato salad. Tahini is close in texture, but the taste is entirely different.
Cook mode
Sudanese Salad with Tomato and Peanut Dugga
-
1
Grind the peanuts
Grind the toasted peanuts fine in a processor. If using peanut butter, take just two tablespoons and thin it.
-
2
The dressing
Mix the ground peanut with the lemon juice, oil, salt, cumin and water until it is a creamy dressing like loose tahini.
-
3
Chop
Dice the tomato and cucumber small and finely chop the onion and chilli.
-
4
Drain
If the tomatoes are very watery, drain them in a sieve for two minutes — the water thins the dressing.
-
5
Toss
Fold the vegetables into the dressing right at serving time. Mixing early draws water out of the tomatoes.
-
6
Serve
Scatter the rocket or coriander and serve with kisra or alongside any main dish.
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