Recipe
🍽️ DINNER
Kansiyé de Poisson (Fish in Peanut Sauce)
Guinea's version of the West African peanut stew: fish simmered in a tomato sauce thickened with peanut butter.
Guinean · easy · serves 4
prep 15 min · cook 45 min
~594 cal · 39g protein · 15g carbs · 42g fat · 4g fiber · 7g sugars · 11g sat fat (estimated, per serving)
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Kansiyé is Guinea's take on the peanut stew found across West Africa, a dish tied to the Mandinka and often made for gatherings. The fish version, kansiyé de poisson, is especially popular along the Guinean coast.
Fish is browned and set aside, then a base of onion, garlic, thyme, and chilli is cooked down with tomato and loosened peanut butter into a thick, creamy, rust-coloured sauce. The fish returns to the pot to finish so it soaks up the nutty, spiced sauce. Deep and warming, it is ladled over white rice, which drinks up every bit of the sauce.
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Make it yours
✓ Naturally gluten-, dairy-, egg- and pork-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 4
1 lb firm fish steaks, cubed
1/2 cup peanut butter, smooth and unsweetened
3 tbsp vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 cups tomato passata
1/2 tsp thyme
2 hot chilli, pounded to a paste
1 tbsp parsley, chopped
to taste salt
Instructions
1
Fry the fish in the oil until browned on all sides, then lift out with a slotted spoon and set aside.
2
Soften the onion in the same oil, add the garlic, thyme, parsley, and chilli paste, and fry a few minutes.
3
Stir in the passata and a cup of water and simmer, then whisk the peanut butter with a little warm water and stir it in.
✎ Chef’s note
Loosen the peanut butter with warm water first so it melts smoothly into the sauce instead of clumping.
4
Simmer covered until the sauce thickens, about 20 minutes, then return the fish and cook gently until it flakes.
5
Serve hot over white rice.
Guinean Mandinka tradition.
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🌏 While it simmers, know your destination
📍
Conakry. Conakry is an Atlantic capital eating millet couscous with rich sauces, and cassava leaf cooked down with palm oil and smoked fish. Guinean cooking leans on groundnut, chili, and the fish landed daily along the coast.
🗺️
Guinea. Guinean cooking is West African and rice-based, with rich groundnut and leaf sauces and grilled fish. Fonio, cassava, and the bush tea kinkeliba reflect the highlands and coast of a green, watered land.
🌍
Africa. Much of what reads as timeless African cooking is younger than the Atlantic crossings. Maize, cassava, groundnut, chilli and tomato all arrived from the Americas after 1500 and pushed older crops aside; millet, sorghum, teff, yam and fonio are the ones that were already here, and the map still shows the join.
The story behind this dish is up top, worth a read while the pot works.
More from Guinea
Latchiri e KossamHand-rolled maize couscous steamed fine and served with cool, tangy curdled milk, the Fula celebration dish of Guinea.
LafidiA Guinean morning plate: okra and garden-egg eggplant mashed with chili and fermented locust bean, spooned over rice with a slick of red palm oil.
Sauce GomboOkra stewed with red palm oil and smoked fish into a glossy, savory sauce, spooned over rice in the Guinean style.
Browse all Guinea recipes →
Good to know
You’ll need: Whisk.
Storing it: Stews and braises keep 3 to 4 days refrigerated and often taste better the next day. Reheat gently, adding a splash of water if it has thickened.
Make it a Guinea meal
Kinkeliba TeaDrink
Latchiri e KossamDessert
Sauce GomboLunch
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Frequently asked questions
What is Kansiyé de Poisson (Fish in Peanut Sauce)?
Guinea's version of the West African peanut stew: fish simmered in a tomato sauce thickened with peanut butter.
Where does Kansiyé de Poisson (Fish in Peanut Sauce) come from?
Kansiyé de Poisson (Fish in Peanut Sauce) is a Guinean dish from Conakry, Guinea.
Can Kansiyé de Poisson (Fish in Peanut Sauce) be made vegan, gluten-free, or dairy-free?
This Kansiyé de Poisson (Fish in Peanut Sauce) recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions, including several at once such as gluten-free and dairy-free together. Treat them as a starting guide rather than a guarantee, and see the allergen note below.
Is Kansiyé de Poisson (Fish in Peanut Sauce) safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Kansiyé de Poisson (Fish in Peanut Sauce) take to make?
About 60 minutes total (15 minutes prep, 45 minutes cooking), serving 4.
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