Find rich African sauces, soups, and stews including peanut sauces, tomato bases, okra dishes, and slow-cooked West African classics.
Guinean Peanut Soup, known locally as soupe d’arachide, is a lighter, broth-style version of West Africa’s beloved peanut-based dishes. Unlike Mafé, which is thick and stew-like, this soup has a smooth, silky texture with a delicate balance of peanut flavor, tomatoes, and gentle spices. It is comforting without being heavy, making it ideal for everyday … Read more
Guinean Tomato Stew, known locally as sauce tomate, is one of the most essential dishes in Guinean and West African cooking. This rich tomato-based sauce forms the foundation of countless everyday meals and is valued for its versatility, depth of flavor, and comforting nature. From simple family lunches to larger gatherings, sauce tomate is a … Read more
Guinean Peanut Soup, known as soupe d’arachide, is a lighter, broth-style peanut soup enjoyed across Guinea and parts of West Africa. Unlike Mafé, which is thick and stew-like, this soup has a smooth, silky consistency with a more delicate peanut flavor. Comforting yet light, Guinean Peanut Soup is nourishing, protein-rich, and perfect when paired with … Read more
Okra Soup is a beloved West African dish known for its thick texture, rich flavor, and nourishing qualities. In Guinea, okra is finely chopped or blended and cooked with tomatoes, onions, and a choice of meat or fish. The natural viscosity of okra creates a smooth, velvety stew that pairs beautifully with rice, fufu, or … Read more
Guinean Fish Broth, known locally as bouillon de poisson, is a light yet deeply flavorful soup prepared with fresh fish, vegetables, and aromatic spices. It is commonly enjoyed for lunch or dinner and is especially appreciated for its comforting, refreshing qualities. Unlike thicker stews, this broth is delicate, clear, and fragrant, making it ideal for … Read more
Cassava Leaf Sauce, often called sauce feuille in Guinea or saka saka in Central and West Africa, is a deeply flavorful stew made from finely crushed cassava leaves. This dish is a staple across many African countries and is cherished for its rich taste, earthy aroma, and comforting texture. Slowly simmered with meat, spices, and … Read more
Palm Oil Rice, known in Guinea and much of West Africa as riz à l’huile rouge, is a comforting and colorful rice dish made with red palm oil, tomatoes, onions, and aromatic spices. Its vibrant red-orange color comes from palm oil, a staple ingredient in many West African homes. This dish is simple, satisfying, and … Read more
Kedjenou Chicken is a beloved dish from Côte d’Ivoire, known for its incredibly tender chicken and deeply concentrated flavors. Traditionally cooked in a sealed clay pot called a canari, this stew relies on slow simmering and steam rather than added water. The result is a rich, aromatic dish where the chicken absorbs the natural juices … Read more
Peanut sauce with fish is a comforting and flavorful Guinean dish made with a rich peanut base, tomatoes, spices, and tender pieces of fish. Known locally as sauce arachide poisson, this dish is popular throughout West Africa and offers a perfect balance of creaminess, heat, and deep savory flavor. It is traditionally enjoyed with rice, … Read more
Soupou kandja is a beloved West African stew made with okra, palm oil, and a combination of vegetables, Soupou kandja is a classic West African okra stew widely enjoyed in Guinea and Senegal. It is a comforting, everyday dish known for its thick texture, rich palm oil flavor, and satisfying heartiness. Made with finely chopped … Read more