Riz Sauce Arachide (Rice with Peanut Sauce)
The Quirky Foodster Team
Ingredients
- Long-grain rice, rinsed — 400 g (2 cups)
- Beef or chicken, cut into pieces — 600 g (1.3 lb)
- Smooth natural peanut butter — 250 g (1 cup)
- Large Onion, chopped — 1
- Garlic, minced — 3 cloves
- Fresh ginger, minced — 10 g (2 tsp)
- Medium Tomatoes, chopped — 3
- Tomato paste — 30 g (2 tbsp)
- Scotch bonnet or habanero pepper, whole — 1
- Vegetable oil — 45 ml (3 tbsp)
- Water or stock — 750 ml (3 cups)
- Salt, — to taste
Method
- Season meat with salt and half the garlic; brown in oil in a large heavy pot over medium heat, about 8 minutes.
- Add onion, remaining garlic, and ginger; cook 4 minutes until fragrant.
- Stir in chopped tomatoes and tomato paste; cook 5 minutes until softened and slightly reduced.
- In a bowl, whisk peanut butter with 250 ml (1 cup) warm water until smooth, then stir into the pot along with the remaining water or stock and the whole pepper.
- Bring to a gentle simmer and cook, stirring occasionally to prevent sticking, for 40–45 minutes until the meat is tender and the sauce has thickened and the oil separates slightly on top (internal temperature of meat at least 74°C/165°F for poultry or 63°C/145°F for beef).
- Meanwhile, cook rice: simmer with double the volume of water and a pinch of salt, covered, for 15–18 minutes until tender and fluffy.
- Remove the whole pepper, season the sauce with salt to taste, and serve generously ladled over steamed rice.
Introduction: Riz sauce arachide is a Togolese lunchtime favourite — plain steamed rice served with a rich, deeply savoury peanut sauce simmered with meat, tomato, and chili.
Cultural Background: Riz sauce arachide is a Togolese lunchtime favourite — plain steamed rice served with a rich, deeply savoury peanut sauce simmered with meat, tomato, and chili. Peanuts (groundnuts) are a major Togolese crop, and this dish showcases their use as a hearty, protein-rich sauce base found in homes and lunch canteens nationwide.
Tips: Stir the sauce occasionally during the long simmer, as peanutbased sauces can catch and scorch on the bottom of the pot.
Variations: Smoked fish or dried shrimp can be added alongside or instead of the meat for a more traditional coastal variation.
Storage: Refrigerate sauce and rice separately in airtight containers for up to 4 days; freezes well for up to 3 months.
Reheating: Reheat sauce gently on the stovetop over low heat, adding a splash of water to loosen, stirring frequently to prevent sticking.
FAQs:
Q: Why did my peanut sauce separate or curdle?
A: This is normal — the oil naturally rises to the surface as the sauce cooks down; simply stir it back in before serving.
Q: Can I make this dish vegetarian?
A: Yes, replace meat with extra vegetables or firm tofu and use vegetable stock.
Q: Is riz sauce arachide spicy?
A: Heat is adjustable — leaving the pepper whole and removing it before serving keeps the dish mild.
- Long-grain rice, rinsed — 400 g (2 cups)
- Beef or chicken, cut into pieces — 600 g (1.3 lb)
- Smooth natural peanut butter — 250 g (1 cup)
- Large Onion, chopped — 1
- Garlic, minced — 3 cloves
- Fresh ginger, minced — 10 g (2 tsp)
- Medium Tomatoes, chopped — 3
- Tomato paste — 30 g (2 tbsp)
- Scotch bonnet or habanero pepper, whole — 1
- Vegetable oil — 45 ml (3 tbsp)
- Water or stock — 750 ml (3 cups)
- Salt, — to taste
Please log in to leave a comment.