Sauce d'arachide — peanut sauce — is shared across Francophone West Africa; the Guinean hand leans on ginger and often serves it over fonio, the ancient tiny Sahelian grain. Rich and nutty, it is everyday comfort.
Guinean sauce d'arachide — peanut richness with extra ginger warmth (the Fouta Djallon touch). With fonio underneath, this is the highland Guinean meal.
Extra ginger distinguishes the Guinean version. Long simmer mellows peanut and integrates flavors.
Variations
With beef. With fish. With smoked meat (highland version).
On the Palate
Where Sauce d'Arachide Guinean sits in the Guinean flavor cloud
Ingredients
Serves 6
How it's made
9 steps · 30 min active · 45 min waiting
- 14 min
Cube 700 g chicken; season.
- 29 min
Brown in 3 tbsp oil 8 min.
- 37 min
Add 2 onions chopped + 4 garlic + 2 tbsp ginger (extra for Guinean version); cook 6 min.
- 46 min
Add 3 tomatoes + 2 tbsp paste + 1 scotch bonnet; cook 5 min.
- 53 min
Mix 250 g peanut butter with 200 ml warm water; add.
- 62 min
Add 800 ml stock + 2 bouillon cubes + 1 tsp salt + 1 tsp thyme.
- 742 min
Simmer 40 min until creamy and meat tender.
- 81 min
Add 2 tbsp cilantro + 1 tbsp lime juice.
- 93 min
Serve over fonio (or rice).
