“Peanut butter is not just a bread spread.” Grace Obangamara, co-owner of Ivory Organics peanut butter says. She knows A LOT about peanut butter/ground nut paste/kipoli and with Ivory Organics Peanut butter, she and her sister Akidi Christine are doing something we love; taking a Ugandan staple and elevating it.

They are the only Ugandan brand with 2 varieties of peanut. You get Crunch A Chunk and Smooth; both of which are available at Cheap supermarket in Buziga, Eco-Mart Kiwatule and Le Gourmet on Ggaba road. They also deliver.  Ivory Organics is also working on a number of other varieties set to hit supermarket shelves soon. So when she says she has some recipes to share, we pay attention. Here a few of her picks. Number 2 is a must try for me.

1. Peanut butter banana smoothie


  • 1 banana (bogoya)/ 2 sukali ndizi (small bananas)
  • ½ cup of milk (any kind you desire)
  • ½ cup of yogurt (you could leave this out if desired or swap it for an equal amount of frozen cauliflower)
  • 3 tablespoons of Ivory  Organics Smooth peanut butter


Combine all of the ingredients in a blender and blend until smooth. If needed, add a little more liquid (even just water works okay) to get the blender going a bit more.

Serve and enjoy.

2. Peanut soup with sweet potatoes


  • 2 tablespoons olive oil
  • Half an onion, diced
  • 2 cloves garlic, minced
  • 3 large sweet potatoes, peeled and cubed into small pieces
  • 1/4ounce tomatoes
  • 1/4ounce can light coconut milk
  • 2 cups water
  • 1 teaspoon salt
  • 1 teaspoon curry and/or turmeric
  • 1/2 cup roughly crushed peanuts
  • 1/4 cup peanut butter (I prefer to use crunchy)
  • 1/2 cup spinach, stems removed, chopped


Heat the olive oil in a large soup pot over medium heat and add the onion, garlic, and sauté until soft and fragrant.

Add sweet potatoes. I like to brown them a little bit with the aromatics to get them nice and flavorful. Add tomatoes, coconut milk, water, spices, and peanuts. Simmer until sweet potatoes are fork-tender.

Add peanut butter and spinach. Simmer until everything is thick, creamy, and delicious. Top with more peanuts and a little cilantro.


3. Peanut butter banana and chocolate yogurt bark.


  • 2 cups plain yogurt
  • 2 ripe bananas
  • 2 tbsps. honey (optional)
  • 2 tbsps. smooth peanut butter
  • 2 tbsps. chocolate chips or grated chocolate


Line a baking sheet with parchment paper.

In a medium bowl, mash one banana. Add the yogurt and honey (if using) and stir until combined.

Pour the yogurt mixture onto the baking sheet and spread with a knife or spatula until you have a smooth layer.

Swirl on the peanut butter and sprinkle on the mini chocolate chips or grated chocolate. Slice the remaining banana and place it on top of the yogurt.

Place the baking sheet in the freezer for at least 5 hours. Take the baking sheet out of the fridge and break the yogurt bark into chunks with your hands.

Serve and enjoy.


4. Apple peanut butter Granola rings


  • 2 apples
  • 1/4 cup Ivory Organics organic peanut (smooth or crunchy)
  • 1/4 cup Granola (your favorite kind)


Cut the stem and root ends off of each apple. Cut each apple crosswise into 3 slices. Using a small paring knife, cut out the core of each slice.

Spread 2 teaspoons peanut butter on each apple ring. Top each with 2 teaspoons granola, pressing the granola lightly into the peanut butter so it sticks.

You could add some dry fruits for more flavour.

Serve and enjoy.

5. extra-double peanut butter cookies


  • 2 and 1/2 cups all-purpose flour (leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 3/4 cup packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 2 cups creamy or crunchy peanut butter
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/2 cup granulated sugar for rolling


Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.

Using a hand mixer cream the butter and both sugars together until smooth for about 1-2 minutes. Add the eggs and beat very fast for about a minute until combined. Add the peanut butter and vanilla then mix vigorously until combined.

Add the dry ingredients, then mix slowly until combined and take the dough out.

Cover & chill the dough for 1 hour in the refrigerator. If chilling for longer allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.

Preheat oven to 350°F (177°C). Set sheets with parchment paper or silicone baking mats.

Roll into balls and coat with sugar. Each dough ball is about 1.5 Tablespoons. Roll each into granulated sugar for an extra sparkly crunch!

Indent fork marks on top for that classic peanut butter criss-cross cookie.

Bake until the edges are set, about 12 minutes until lightly golden brown on the sides.

Cookies stay fresh stored in an air-tight glass jar for up to 1 week.

Buy Crunch A chunk or Smooth Ivory organics peanut butter from Cheap supermarket in Buziga, Eco-Mart Kiwatule and Le Gourmet on Ggaba road at 20k and 15k or call 0701 499974 for deliveries.


  1. Racheal says:

    I looovveee everything peanut butter related. I put peanut butter in almost everything. This post is bookmarked so I get to try out every recipe.😂😂


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