Peanutisa valuable source of nutrients, but the patterns of peanut consumption, consumption frequencies and factors influencing peanut consumption in Senegal are poorly understood.This study surveyed the populations of four agroecological zones of Senegal:The Peanut Basin (BA), the Lower and Middle Casamance (BMC), the Eastern Senegal and Upper Casamance (SOHC) and the Senegal River Valley (VFS) with the aim of generating data on the consumption of peanut to fill this lack of knowledge and information on this food which represents a good part of the diet of the Senegalese population. The survey sampling plan is designed according to the principles of simple random sampling (SAS) combined with prior stratification. The results of the study showed that peanut-based dishes such as Nieleng in the BA use approximately 1048g of peanut during its preparation. In the VFS, the preparation of Dakhine requires an intake of 692g of peanut. The frequency of consumption of peanut-based dishes also varies according to agro-ecological zones. In the Peanut Basin, Mafe using approximately 465.7g per dish is consumed once or twice a week as is Mbaxalu Saloum in the BMC where 222.8g of peanut are used for a prepared dish. Individual peanut consumption varies depending on the agro-ecological zones. The highest average consumption is noted in the BA with 50.57g. It is followed by the SOHC, the VFS and the BMC with respective values of 41.38g, 25.18g. and 24.73g. People headed by a man in households consume an average of 50g of peanut per day per dish and those headed by a woman, around 40g.Polygamous families consume on average 55.4g of peanut per day per peanut dish. People in families whose chef did not attend school consume on average 51.6g of peanut per dish followed by those whose chef attended Koranic school with 50.9g of peanut per dish per day.