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Loading...Rice with Creamy Peanut Sauce is a beloved everyday dish from Burkina Faso, where fluffy white rice is served under a glossy, deeply savory sauce built on toasted peanuts, ripe tomatoes, and aromatics. The sauce is rich and slightly smoky, with a luxurious texture that clings to every grain. It is the kind of comforting plate you find at family tables and street-side grills across Ouagadougou and Bobo-Dioulasso.
Prep Time15 mins
Cook Time45 mins
Total Time60 mins
Servings4
Yield4 generous servings
Nutrition Facts
Per serving (estimated)
- 810 kcalCalories
- 42 gFat
- 9 gSaturated Fat
- 85 gCarbs
- 8 gFiber
- 8 gSugar
- 50 gProtein
- 750 mgSodium
- 950 mgPotassium
- 100 mgCalcium
- 5 mgIron
- 20 mgVitamin C
- 150 mcgVitamin A
Ingredients
For the rice
- 2 cups long-grain white rice, rinsed until water runs clear
- 4 cups water
- 1 tsp salt
- 1 tbsp vegetable oil
For the peanut sauce
- 1 cup raw skinless peanuts (or 3/4 cup natural peanut butter)
- 1 lb boneless skinless chicken thighs, cut into 1-inch cubes
- 2 ripe tomatoes, blended into a smooth purée (about 1 cup)
- 1 large yellow onion, finely chopped
- 4 garlic cloves and a 1-inch piece of ginger, minced into a paste
- 2 tbsp tomato paste
- 3 tbsp vegetable oil, plus more if needed
- 2 bouillon cubes, 1 bay leaf, 1 whole scotch bonnet, and salt to taste
Directions
- Rinse the rice in cool water until the water runs clear. Combine the rice, water, salt, and oil in a heavy pot, bring to a boil, stir once, then cover and reduce the heat to low for 18 minutes.
- While the rice cooks, place the peanuts in a dry skillet over medium heat. Toast, shaking the pan often, until deeply golden and fragrant, about 5 minutes, then grind into a coarse meal in a food processor or with a mortar and pestle.
- Heat 3 tablespoons of oil in a deep pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in the garlic-ginger paste and cook 1 minute until aromatic, then add the tomato paste and fry 2 minutes to deepen its flavor.
- Add the chicken cubes and brown on all sides, about 6 minutes. Pour in the blended fresh tomato and simmer until reduced and thickened, roughly 8 minutes.
- Stir in the ground peanuts, bouillon cubes, bay leaf, and whole scotch bonnet. Pour in 2 1/2 cups warm water, mix well, and bring to a gentle simmer.
- Cook the sauce uncovered for 20 to 25 minutes, stirring occasionally to prevent sticking, until it turns glossy and thick enough to coat the back of a spoon.
- Season with salt to taste, remove the bay leaf and scotch bonnet, and fluff the rice with a fork. Spoon the rice onto plates and ladle the warm peanut sauce generously over the top.
Cook’s Notes
- Traditional cooks use raw peanuts ground at the market for the deepest, nuttiest flavor; if using peanut butter, choose an unsweetened natural variety and add it later in the simmer so it does not scorch.
- Do not rush the sauce. It should turn glossy and thick enough to coat the rice; if it tightens up, loosen with a splash of warm water.
- Leave the scotch bonnet whole and remove it just before serving for a gentle background heat, or split it for a fierier dish.
- Serve with sliced avocado, fried plantains, or a simple cabbage slaw to round out the plate.
- Leftover sauce keeps refrigerated for up to 3 days and tastes even richer the next day; reheat gently with a splash of water.
