Cote d ‘Ivoire: Sauce Arachide Ivorienne or Côte d’Ivoire-Style Peanut Sauce


A small chicken, 2-3 pounds, cut into pieces
1/4 cup peanut oil
1-2 cups red palm oil, divided
1 large white or yellow onion, chopped
2 cloves garlic, minced
1 green pepper, chopped
1-2 pounds soft tomatoes, seeded, chopped and crushed
2-3 teaspoons ground dried shrimp
1-3 teaspoons cayenne pepper
Salt and pepper to taste
2 Maggi bouillon cubes, chicken flavor
2-3 cups raw peanut butter
3-6 cups water
10-15 fresh whole habañero peppers
Long grain white rice, steamed


1. Chop the chicken into small pieces, 1 or 2-inches long, leaving bones in.

2. In a large pan over medium-high heat, heat the 1/4 cup peanut oil and 1/4 cup red palm oil. Add the chicken pieces and brown on all sides, about 10 minutes.

3. Meanwhile, in a large stew pot, heat 1 cup red palm oil over medium-high heat, and saute onion and garlic until soft. Add green pepper, tomatoes, dried shrimp, cayenne and a few pinches of salt and pepper. Cook for 10 minutes.

4. Transfer browned chicken pieces to pot, add bouillon cubes, and continue
Advertisement to cook at a heavy simmer. In a bowl, mix peanut butter with 1 1/2 to 2 times as much hot water and combine to soften; add mixture to pot.

5. Rinse and stem habaneros, add to pot, and wash hands thoroughly. Simmer, stirring and scraping the bottom of the pot often. Add more peanut butter and/or water to achieve the desired thickness. Add salt, pepper, cayenne and additional red palm oil to taste. Cook for about 20—30 minutes.

6. Remove habañeros before serving — or warn diners about them. Serve over long-grain white rice.

Serves 6-10

Cote d’ Ivoire: Tilapia In Mango And Tomato Sauce


4 tilapia
2 garlic cloves, peeled and crushed
1 lemon, zest only
1 tsp dried thyme – if you only have fresh thyme, chop very finely and use 2 tsps.
30 ml spring onions, chopped
Vegetable oil for frying
Flour for dusting
30 ml peanut oil
15 g butter
1 onion, finely chopped
3 large tomatoes, peeled and finely chopped
1 tsp ground turmeric
60 ml white wine
1 hot fresh green chilli, chopped
600 ml fresh fish stock, seasoned well
1 tsp sugar
1 mango – preferably use a green or slightly unripe mango – peeled pitted and diced
1 tbsp fresh parsley, finely chopped
Sea salt and freshly ground black pepper


Put all four the fish into a large Ziploc bag (or for individual bags)
and stuff the fish with spring onions, drizzle over the lemon juice,
rub in the garlic, thyme and lemon zest with a little black pepper –
remove all air and pop in the fridge to marinate overnight, alternatively
Stuff the fish with spring onions, put the fish in a shallow bowl,
drizzle over some lemon juice and rub in the garlic, the thyme, lemon
zest and some salt and pepper, cover loosely with cling wrap and allow
to marinate in the fridge overnight.

Remove from the fridge, coat the fish with flour, shaking off the
excess and fry on both sides until golden brown, remove from the
pan with a slotted spoon and allow to drain on absorbent paper.

Heat the peanut oil and butter in pan, fry the onions until they
are translucent and soft, stir in the tomatoes and cook briskly
for a couple of minutes before adding the turmeric, the white
wine, the chilli, the fish stock and the sugar – stir well and
bring to the boil.

Simmer gently and cook, covered for around 10 minutes before adding
the fish and cooking until the fish is done – this normally takes
about 15 minutes but you’ll have to check yourself here – please
never overcook fish, you’ll destroy it.

Add the mango, stirring it in and allow it to warm right through,
check and correct the seasoning.

Place the fish on a serving platter, pour over the sauce and garnish
with the chopped parsley to serve immediately.

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