Spreads
Guinean Peanut Paste
Pâte d'arachide
Guinea
Pure ground peanut paste simmered until the oil rises; the base of sauce arachide (mafé); the Conakry version is thicker and browner than the Senegalese; the essential sauce base.
Original eatfuls sticker artwork
What it is
A closer look at Guinean Peanut Paste.
Pure ground peanut paste simmered until the oil rises; the base of sauce arachide (mafé); the Conakry version is thicker and browner than the Senegalese; the essential sauce base.
What to look for
Know it when you find it.
Thick, dark brown paste; sold in jars at markets; the base of mafé and tiga dege; the umami-rich foundation of Guinean peanut sauces.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Guinean Peanut Paste.
Names around the table
One food, more than one name.
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Netherlands
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Russia
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Roasted eggplant mashed with sweet pepper, tomato and onion into a smoky spread; Soviet cookbooks called it poor man's caviar.
Cyprus
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Carob pods boiled down into a dark, treacly syrup once called the island's black gold, poured over anari and bread.
Switzerland
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Lyon, France
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