Entree: Burkina Faso – Southern Culinary Region – Sauce Arachide (A rich West African peanut stew made with tomatoes, onions, and spices often cooked with meat and served with rice or millet)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil or peanut oil
- 1 large onion, chopped, about 8 oz (225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 ml) fresh ginger, grated
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 g) smooth natural peanut butter
- 2 cups (480 ml) chicken stock or water
- 1 lb (454 g) sweet potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1 scotch bonnet or small red chili, minced (adjust to heat preference)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 bay leaves
- 2 tbsp (30 ml) lime juice (or lemon juice)
- 1/4 cup (30 g) chopped fresh cilantro
- 1/4 cup (30 g) roasted peanuts, coarsely chopped (optional)
- Cooked white rice or millet, for serving (about 3 cups cooked)

Instructions

1. Heat the vegetable oil in a heavy-bottomed pot over medium-high heat. Season the chicken thighs lightly with salt and brown on both sides, about 6–8 minutes total; remove and set aside.
2. Reduce heat to medium. Add the chopped onion to the pot and sauté until soft and translucent, about 6 minutes. Add the garlic, ginger and minced chili and cook 1 minute until fragrant.
3. Stir in the tomato paste and cook 1–2 minutes to deepen flavor. Add the peanut butter and 1 cup (240 ml) of the chicken stock; whisk until smooth and combined.
4. Return the chicken to the pot and add the sweet potato cubes, remaining 1 cup (240 ml) stock, bay leaves, salt and pepper. Bring to a gentle simmer, cover partially, and cook 25–30 minutes until the chicken is cooked through and sweet potatoes are tender.
5. Remove the chicken briefly to a plate; stir the sauce to blend and, if desired, mash a few sweet potato pieces into the sauce to thicken it. Add lime juice and chopped cilantro; adjust seasoning with salt and pepper.
6. Return the chicken to the pot to re-warm for 2–3 minutes. If sauce is too thick, thin with a little hot water or stock to reach desired consistency.
7. Serve the Sauce Arachide over cooked white rice or millet and finish with chopped roasted peanuts and extra cilantro.