Stews
Sauce Arachide
Miyan Geda
Togo
A rich, creamy Togolese peanut sauce simmered with chicken, beef, or fish, tomatoes, onion, and palm oil; one of the most common sauces and a key partner to akoumé and fufu.
Original eatfuls sticker artwork
What it is
A closer look at Sauce Arachide.
A rich, creamy Togolese peanut sauce simmered with chicken, beef, or fish, tomatoes, onion, and palm oil; one of the most common sauces and a key partner to akoumé and fufu.
What to look for
Know it when you find it.
A thick, orange-brown peanut sauce with meat or fish, gently spiced; nutty, savoury, and served with starchy staples.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Sauce Arachide.
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
Keep exploring
If this caught your eye…
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Cyprus
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Philippines
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Antigua and Barbuda
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Antigua and Barbuda
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Rwanda
Agatogo
Comforting stew of plantains, beans, and vegetables simmered with goat or chicken; water is added during cooking to give a thick, saucy texture; eaten with rice or fried bread across Rwanda.
Rwanda
Agatogo na Samaki
Fish version of agatogo — plantains and vegetables stewed with fish instead of goat or chicken; a variation found near Lake Kivu and in fishing communities, where fish replaces meat in the classic stew.