A thick, nutty stew of ground peanuts simmered with chicken, tomatoes, and peppers into a velvety sauce with deep savoury-sweet flavour.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Season chicken with salt, garlic, and one chopped onion. Brown in palm oil, then add water and simmer until tender, about 30 minutes.
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2
Blend or pound roasted peanuts into a smooth paste.
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3
In a separate pot, heat palm oil and sauté remaining onion. Add blended tomatoes and cook 10 minutes.
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4
Stir peanut paste into the tomato base, adding chicken stock gradually to reach desired consistency.
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5
Add cooked chicken and scotch bonnet. Simmer on low heat for 20 minutes, stirring to prevent sticking.
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6
Adjust seasoning and serve with foutou or white rice.
Did You Know?
Sauce arachide is so rich that Ivorians say eating it on a hot day is like wearing a warm blanket from the inside.
Chef's Notes
Equipment Tips
- large pot
- blender
- wooden spoon
Garnishing
crushed peanuts
Accompaniments
foutou, white rice, boiled yam
The Story Behind Sauce Arachide
Groundnut sauce is one of the oldest recipes in West Africa, predating European contact. Peanuts were cultivated across the Sahel and forest regions, and this sauce became a staple across Ivory Coast, each ethnic group adding its own variation.
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