Recipe: West African Peanut Sauce

Makes 3/4 cup

Mild heat with a nutty blast, this West African inspired peanut sauce is straightforward. This recipe lacks the bright flavor acquired from a splash of vinegar you might find in Asian peanut sauces. Vegetarian/vegan


1/2 cup peanut butter (natural, not sweet)
1 Tbsp tomato paste
3/4 cup water
pinch of cayenne pepper
red palm oil


Heat oil over medium.

Add a pinch of cayenne pepper. You can always add more at the end, if you can handle the kick!

Toast the cayenne in the oil for thirty seconds, until fragrant. Then add in the peanut butter.

A little water will help you stir things around, and make a smooth sauce. Add in some tomato paste. I’m in love with the squeeze tubes of tomato paste, making it easy to use just a little.

Cook on low for a few minutes and season with salt, as needed.

Serve on the side in cute ramekins, with a big smile …

OR pour directly on your food – chicken, fish, rice, … whatever floats your boat!

Opt In Image
Hungry for more?
Be notified when National Geographic releases my memoir.

Simply fill in your details below.


  1. I can’t speak for Cameroon, but the peanut sauce that I have eaten in West Africa (Guinea, Mali, and Senegal), has always been poured over the rice, which is served as the main dish.

  2. J.T. Prince says:

    Yep, Cameroon is the same way! Yummy!

Speak Your Mind