Goundou / Saboko de Poulet à la Sauce d’Arachide (Central African Peanut & Ginger Chicken) – Authentic Central African Republic Recipe
Rich, comforting Bangui groundnut chicken braise served with caramelized ripe plantains.
- Country of Origin
- 🇨🇫 Central African Republic (Central Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Golden chicken thighs, Creamy natural peanut butter sauce, Fried ripe plantains, Fresh ginger, Garlic
Ingredients for Goundou / Saboko de Poulet à la Sauce d’Arachide (Central African Peanut & Ginger Chicken) (4 Servings)
- 1.25 lbs (or 2.5 cups) golden chicken thighs, prepped into bite-sized pieces
- 1.5 cups creamy natural peanut butter sauce, washed and trimmed
- 1 cup fried ripe plantains
- 1 medium onion and 3 cloves garlic, finely minced with fresh ginger
- 1.5 tbsp traditional Central African Republic seasoning (garlic, ripe tomatoes, thyme)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown golden chicken thighs for 5 minutes.
- Add minced onion, garlic, fresh ginger, and garlic, ripe tomatoes, thyme, stirring for 2 minutes until deeply aromatic.
- Add creamy natural peanut butter sauce and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in fried ripe plantains right before serving warm.