Peanut sauce

Peanut Sauce with Rice

From the kitchen of Sue Farho

Sue learned this recipe when we were living in Daloa, Côte d'Ivoire from 1993-1997. A Baoule woman taught Sue how to make this delicious meal. We enjoy it for lunch once a week.

Type of recipe: African sauce
Country: Côte d'Ivoire
Number of people: 6
Minutes to prepare: 15
Minutes to cook: 45


  • 1 onion
  • 1 chicken
  • 3 TBSP. tomato paste (can substitute 2 fresh tomatoes)
  • 4 chicken bouillon cubes
  • 1 beef bouillon cube
  • ½ cup of natural peanut butter
  • 2 tsp. of salt
  • mushrooms (not in the original Baoule version)

Easy to cook

  1. Fry chopped onions (add sliced mushrooms if you like) with a little oil in a deep casserole pot
  2. Place the chicken parts on top of the onions
  3. Spread the tomato paste over the chicken parts
  4. Dissolve the bouillon cubes in one cup of water
  5. Add the dissolved bouillon cubes to the chicken
  6. Mix the peanut butter with 3 or 4 cups of water so that the chicken is covered with water
  7. Let it boil
  8. then simmer for one hour or more. Be careful that it does not burn. You will have to stir it every so often.

Serve with white rice and Tabasco sauce. My husband and Joshua love it! We eat this for lunch every Wednesday. In Africa, we often eat it with banana foutou. Which is boiled plantain bananas and manioc smashed into a kind of dough.

French Language version of peanut sauce from Guinea by Janet Saliba

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