Sauce Arachide — Print Recipe — The Culinary Codex

A thick, nutty stew of ground peanuts simmered with chicken, tomatoes, and peppers into a velvety sauce with deep savoury-sweet flavour.

Ingredients

1 Season chicken with salt, garlic, and one chopped onion. Brown in palm oil, then add water and simmer until tender, about 30 minutes.
2 Blend or pound roasted peanuts into a smooth paste.
3 In a separate pot, heat palm oil and sauté remaining onion. Add blended tomatoes and cook 10 minutes.
4 Stir peanut paste into the tomato base, adding chicken stock gradually to reach desired consistency.
5 Add cooked chicken and scotch bonnet. Simmer on low heat for 20 minutes, stirring to prevent sticking.
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.