Entree: Burkina Faso – Southern Culinary Region – Dolo (Chicken braised in local sorghum beer and a thick peanut-tomato sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) vegetable oil or peanut oil
- 2 medium onions, chopped
- 3 cloves (about 9 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium tomatoes, chopped, about 1 1/2 cups (360 g)
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) dolo or sorghum beer (substitute a mild lager if unavailable)
- 1 1/2 cups (360 ml) chicken stock or water
- 1 cup (250 g) natural peanut butter (smooth) or 1 cup (120 g) freshly ground peanuts
- 1 small hot pepper (scotch bonnet or habanero), whole or chopped to taste
- 1 tsp (5 g) smoked paprika or 1/2 tsp (2.5 g) ground cayenne for heat (optional)
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) black pepper
- 2 cups (60 g) fresh spinach or local leafy greens, chopped
- 2 tbsp (8 g) fresh cilantro or parsley, chopped, for garnish

Instructions

1. Brown the chicken: pat chicken thighs dry and season with salt and pepper. Heat oil in a wide heavy pot or Dutch oven over medium-high heat. Brown chicken pieces in batches until golden on both sides, 6–8 minutes per piece. Remove and set aside.
2. Build the sauce: reduce heat to medium and add onions to the pot; cook until softened and translucent, about 8 minutes. Add garlic and ginger and cook 1–2 minutes. Stir in tomatoes and tomato paste and cook until tomatoes begin to break down, about 6–8 minutes.
3. Add liquids and peanuts: return chicken to the pot. Pour in dolo (or beer) and scrape up browned bits from the bottom. Stir peanut butter (or ground peanuts) into the stock until smooth, then add to the pot. Add the whole or chopped hot pepper and smoked paprika if using.
4. Simmer gently: bring to a gentle simmer, cover, and cook over low heat until chicken is tender and sauce has thickened, about 30–40 minutes. Stir occasionally and adjust consistency with extra water or stock if too thick.
5. Finish and serve: stir in chopped greens during the last 5 minutes until wilted. Taste and adjust salt and heat. Garnish with cilantro and serve hot with steamed white rice, millet tô, or fufu.