From Serigne Mbaye's kitchen · Dakar NOLA, New Orleans
stove · nut sauce
NATIONAL AWARD WINNERDibi Peanut–Onion Sauce
From an award-winning kitchen
Ratio
DIJON 30WHITE VIN 30VEG OIL 30
Ingredients
- ONION300 g
- DIJON30 ml
- WHITE VIN30 ml
- PEANUT BUTTER32 g
- GARLIC10 g
- VEG OIL30 ml
- SALT6 g
- PEPPER1 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Senegalese / West African–Creole chef of Dakar NOLA in New Orleans; James Beard Best Chef: South 2026. Touches of Wolof cooking meeting Louisiana Gulf pantry.
Originally published as Dibi Peanut–Onion Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Serigne Mbaye Senegalese dibi family (published as “Dibi Peanut–Onion Sauce”). Full citation lives in Provenance.