~345 cal · 11g protein · 42g carbs · 16g fat (estimated, per serving)
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Creamy peanut porridge in a bowl
🇨🇮 Abidjan (Lagunes)
Bouillie d'arachide is a rich breakfast porridge from Côte d'Ivoire, blending millet or rice flour with ground peanuts into a smooth, nutty cream. Sweetened and warmed with a little nutmeg or vanilla, it is hearty morning fuel sold hot from roadside stands around Abidjan.
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Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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3/4 cup rice or millet flour
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1/2 cup smooth peanut butter
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1/4 cup sugar
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a scrape nutmeg
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1 tsp vanilla
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4 cups water
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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.
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🌏 While it simmers — know your destination
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Abidjan (Lagunes). Lagoon city where alloco sizzles at every maquis.
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Côte d’Ivoire. West Africa’s plantain-and-attiéké heartland.
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Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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