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Sauce Arachide de Burkina Faso (Burkinabe Peanut Sauce)
Sauce Arachide de Burkina Faso (Burkinabe Peanut Sauce) is a traditional Burkinabe recipe (from Burkina Faso) for a classic stew of meat and/or fish in a peanut paste and tomato sauce flavoured with hot chillies. The full recipe is presented here and I hope you enjoy this classic Burkinabe version of: Burkinabe Peanut Sauce (Sauce Arachide de Burkina Faso).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Chilli RecipesVegetable RecipesBurkina-faso Recipes
This is the Burkinabé version of the peanut-based sauce that is made throughout West Africa (in Senegal it is Mafe, in Mali it is Tigadèguè, in Togo it is Azindéssi and in Benin it's Aziin musunnu).
Ingredients:
100g peanut paste (or peanut butter)
1 onion, chopped
2 fresh tomatoes, chopped
1 tbsp tomato purée
1kg meat or fish, cut into serving-sized pieces
2 hot chillies
salt, to taste
1 Maggi chicken cube (or chicken stock cube)
groundnut oil for frying
Method:
Add about 2 tbsp groundnut oil to a large pan. Add the meat (or fish) and add the onion and tomatoes. Fry for about 5 minutes, or until the onion softens. Add the chillies and stir in the tomato purée. Fry for 1 minute then season to taste with salt.
Add 400ml water, bring to a boil, reduce to a simmer and cook for 15 minutes. At this point, use some of the stock to dilute the peanut paste and stir into the stew.
Bring back to a brisk simmer and cook for about 30 minutes, or until the oil separates from the peanut sauce and comes to the surface of the dish.
Continue simmering for a few minutes more then serve hot accompanied by boiled rice or yams. Typically the chillies are crushed into the sauce to make the dish spicier, but you can remove them at this point for a milder effect.
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