Recipe
🍳 BREAKFAST
Bouillie d'Arachide
A creamy Ivorian peanut-and-millet breakfast porridge sweetened and scented with nutmeg.
Ivorian · easy · serves 4
prep 10 min · cook 20 min
~345 cal · 11g protein · 42g carbs · 16g fat · 4g fiber · 15g sugars · 3g sat fat (estimated, per serving)
↓ Jump to Recipe
AI-generated illustration
Bouillie d'arachide is a rich, comforting breakfast porridge from Cote d'Ivoire, built on the West African love of the peanut (arachide). A base of , rice, or corn flour is cooked into a smooth gruel and then enriched with ground roasted peanuts, which give it a creamy body and a deep, nutty warmth.
It is sweetened and gently spiced, often with a little nutmeg, vanilla, or a strip of citrus peel, so it lands somewhere between a drink and a light meal. Smooth and satisfying, it is the kind of thing that lines the stomach for a long morning.
It is classic street and market food, ladled hot from big pots at roadside stands around Abidjan and sold to workers, students, and traders on their way into the day. Cheap, nourishing, and quietly satisfying, bouillie d'arachide is an everyday Ivorian start to the morning.
Saved recipes and passport stamps are kept on this device. Sign in to keep them across your devices and leave reviews.
Make it yours
✓ Naturally vegetarian, vegan and 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
3/4 cup rice or flour
1/2 cup smooth peanut butter
1/4 cup sugar
a scrape nutmeg
1 tsp vanilla
4 cups water
a pinch a pinch of salt
Instructions
1
Whisk the rice flour with a cup of cold water into a slurry.
2
Bring the rest of the water to a boil and stream in the slurry, whisking.
3
Whisk the peanut butter (or sunbutter) with a little hot porridge, then stir it in.
4
Simmer until thick and creamy, then add sugar, nutmeg, and vanilla.
5
Serve hot in mugs or bowls.
Abidjan tradition.
Ratings & reviews
Cooked it? Rate this dish:
No account needed. Sign in to leave a full review with a comment.
Cooked it?
Kept on this device, no account needed. Sign in to leave a review and keep your passport across your devices.
No reviews yet, be the first to cook it.
🌏 While it simmers, know your destination
📍
Abidjan (Lagunes). Attieke is cassava fermented, grated and steamed into loose grains, and UNESCO added the practices around making it to its intangible heritage list in December 2024. The lagoon version carries its own protected geographical designation, which is a fair description of the ground this city sits on.
🗺️
Côte d’Ivoire. The skills behind attieke were inscribed by UNESCO in 2024. It belongs to the lagoon peoples of the south, and the method is specific: cassava peeled and ground, mixed with a portion of already-fermented cassava to start it off, pressed, granulated and steamed. Production is women's work, while the growing and grinding is men's.
🌍
Africa. The structure repeats across most of the continent: one starch and one sauce. A grain or root is cooked stiff, torn or rolled by hand, and used to carry a stew of leaves, groundnut, okra or fish, usually from a shared bowl and with the right hand. UNESCO listings have followed that logic, inscribing couscous in 2020 as a shared Maghreb tradition and Ivorian attieke in 2024.
The story behind this dish is up top, worth a read while the pot works.
More from Côte d’Ivoire
Kedjenou de PouletChicken slow-cooked sealed in a pot with peppers, tomato, and aromatics, with no added water, cooking in all its own juices.
Attiéké PoissonFermented cassava couscous served with grilled fish and a fresh onion-tomato relish, Côte d'Ivoire's national plate.
Gâteau Coco (Fried Coconut Cakes)Small diamonds of fresh coconut and flour fried until crisp at the edges and fragrant, an Abidjan street sweet.
Browse all Côte d’Ivoire recipes →
Good to know
You’ll need: Whisk.
Storing it: Thickens as it sits. Reheat with extra water or milk to loosen, and keep 2 to 3 days refrigerated.
Make it a Côte d’Ivoire meal
GnamankoudjiDrink
Gâteau Coco (Fried Coconut Cakes)Dessert
Similar dishes from around the world
Chura GertehThe Gambia
BotaZimbabwe
Papas de MilhoAngola
Papa de ArrozGuinea-Bissau
MotogoBotswana
Igikoma cy'UburoBurundi
Cuisine
Diet
Vegetarian Recipes from Around the World
Vegan Recipes from Around the World
Gluten-Free Recipes from Around the World
Dairy-Free Recipes from Around the World
Egg-Free Recipes from Around the World
Pork-Free Recipes from Around the World
Vegan Breakfasts from Around the World
Vegetarian Breakfasts from Around the World
Gluten-Free Breakfasts from Around the World
Dairy-Free Breakfasts from Around the World
Egg-Free Breakfasts from Around the World
Frequently asked questions
What is Bouillie d'Arachide?
A creamy Ivorian peanut-and-millet breakfast porridge sweetened and scented with nutmeg.
Where does Bouillie d'Arachide come from?
Bouillie d'Arachide is a Ivorian dish from Abidjan (Lagunes), Côte d’Ivoire.
Can Bouillie d'Arachide be made vegan, gluten-free, or dairy-free?
This Bouillie d'Arachide 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 Bouillie d'Arachide 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 Bouillie d'Arachide take to make?
About 30 minutes total (10 minutes prep, 20 minutes cooking), serving 4.
Get the Sunday Spin
One dish from somewhere in the world, in your inbox every Sunday. No spam, just dinner inspiration you can cook that day.