Sauce aux Arachides (Guinean Peanut Sauce) is a traditional Guinean recipe for a classic dish of chicken cooked in an onion and garlic sauce flavoured with tomatoes and thickened with peanut butter. The full recipe is presented here and I hope you enjoy this classic Guinean version of: Guinean Peanut Sauce (Sauce aux Arachides).
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Ingredients:
1.8l water
5 Maggi or bouillon cubes
1 large onion, chopped
pinch of oregano
3 garlic cloves, minced
1 tbsp lemon juice
2 tbsp tomato paste
pinch of cayenne pepper
1 large tomato, diced
400ml natural peanut butter
2 chicken breasts, shredded or cubed
4 habanero or Scotch Bonnet chillies pounded to a paste
3 bayleaves
salt and pepper to taste
1 tbsp oil
Method:
Heat the oil in a pan and fry the onion and garlic until tender. Add all the remaining ingredients (except chicken and peanut butter) and bring to a boil. Reduce to a simmer, then add the peanut butter. Stir to dissolve and allow to simmer gently for 50 minutes to thicken the sauce.
Add the chicken breasts and cook for a further 30 minutes. Add the chillies (I'm used to West African food and like them pounded to a paste but you can add them whole for a milder flavour). Serve with rice or fufu.
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