Ragoût d'Arachide

Name: Ragoût d'Arachide
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Burkinabe
Ingredients: 1 whole chicken, cut into pieces; 1 cup groundnut paste (peanut butter, unsweetened); 4 large tomatoes, blended; 2 large onions, chopped; 3 cloves garlic, minced; 2 tbsp tomato paste; 3 tbsp vegetable oil; 1 habanero pepper; 1 Maggi cube; Salt to taste; 1L water

Ragoût d'arachide (rah-GOO dah-rah-SHEED)

Groundnut Stew

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 522 kcal

A rich, creamy groundnut paste stew simmered with chicken, tomatoes, and onions, delivering a velvety nutty depth that defines West African comfort cooking.

Nutrition & Info

Protein 32.0g

Carbs 22.0g

Fat 34.0g

Protein Carbs Fat

Dietary

gluten-free

Allergen Warnings

⚠ peanuts

Equipment Needed

large pot blender or mortar wooden spoon

Presentation Guide

Vessel: deep bowl

Garnishes: groundnut sprinkle

Accompaniments: white rice, tô, foutou

Ingredients

1 whole chicken, cut into pieces
1 cup groundnut paste (peanut butter, unsweetened)
4 large tomatoes, blended
2 large onions, chopped
3 cloves garlic, minced
2 tbsp tomato paste
3 tbsp vegetable oil
1 habanero pepper
1 Maggi cube
Salt to taste
1L water

Instructions

1
Season chicken pieces with salt and set aside.
2
Heat oil in a large pot and brown the chicken on all sides. Remove and set aside.
3
Sauté onions and garlic in the same pot until fragrant.
4
Add blended tomatoes and tomato paste. Cook for 10 minutes until reduced.
5
Dilute groundnut paste with 2 cups warm water and stir until smooth. Add to the pot.
6
Return chicken, add remaining water, habanero, and Maggi cube. Simmer on low heat for 30 minutes until chicken is tender and sauce is thick.

💡

Did You Know?

Burkinabe grandmothers say the secret to perfect groundnut stew is patience — rushing the simmering causes the groundnut paste to separate.

Chef's Notes

Equipment Tips

large pot
blender or mortar
wooden spoon

Garnishing

groundnut sprinkle

Accompaniments

white rice, tô, foutou

The Story Behind Ragoût d'Arachide

Groundnut stew is one of the most widespread dishes across West Africa, with Burkina Faso's version distinguished by its thick, concentrated paste and the use of locally grown Sahelian groundnuts. Groundnuts were introduced to West Africa from the Americas but became deeply integrated into the cuisine within generations.

🕐 Traditionally enjoyed lunch or dinner, family meals 📜 Origins: Pre-colonial West African tradition

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