A rich, velvety groundnut stew with tender chicken pieces, tomatoes, and okra simmered until the peanut sauce thickens to a luscious consistency.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large serving bowl
Garnishes: crushed peanuts, fresh pepper
Accompaniments: steamed rice, fonio
Instructions
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1
Season chicken with salt and brown in oil until golden on all sides.
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2
Add onions and cook until translucent.
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3
Stir in blended tomatoes and tomato paste, cook 10 minutes.
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4
Dissolve peanut butter in warm water and add to pot.
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5
Add peppers and bouillon cubes, simmer 30 minutes on low heat.
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6
Add okra in the last 10 minutes. Serve over steamed rice.
Did You Know?
The name translates to "peanut butter is here" in Mandinka, a joyful announcement that this beloved stew is ready to eat.
Chef's Notes
Equipment Tips
- large pot
- wooden spoon
- blender
Garnishing
crushed peanuts, fresh pepper
Accompaniments
steamed rice, fonio
The Story Behind Tiga Dega Na
Tiga Dega Na has Mandinka origins and spread throughout Guinea, Senegal, and Mali along ancient trade routes. Groundnuts are central to Guinean agriculture and cuisine, and this stew represents the finest expression of that tradition.
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