A rich, velvety peanut butter stew with chicken and vegetables, served over rice. Mali's most famous and comforting dish.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: chopped peanuts, fresh chili
Accompaniments: steamed rice, tô (millet porridge)
Instructions
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1
Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Season the chicken thighs with salt and pepper, then brown them on all sides for about four minutes per side until deeply golden. Remove and set aside.
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2
In the same pot, sauté the diced onions and minced garlic for three minutes until softened and fragrant. Add the tomato paste and cook for two minutes, stirring until it darkens slightly and coats the onions.
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3
Pour in the pureed tomatoes and cook for five minutes, stirring occasionally, until the mixture thickens and most of the raw tomato liquid has reduced, creating a concentrated base for the stew.
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4
Add the peanut butter and two cups of water to the pot, stirring vigorously until the peanut butter dissolves completely into the tomato base, forming a smooth, creamy sauce with no lumps or separation.
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5
Return the browned chicken thighs to the pot and add the sweet potato and eggplant chunks. The sauce should cover the ingredients; add more water if needed. Bring to a simmer over medium heat.
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6
Reduce the heat to low, cover the pot, and simmer for thirty minutes, stirring occasionally to prevent the thick peanut sauce from sticking and scorching on the bottom of the pot.
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7
Add the halved okra during the last ten minutes of cooking, pushing them into the sauce gently. The stew is ready when the chicken is tender, the vegetables are soft, and the oil from the peanut butter glistens on the surface.
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8
Serve the tiguadege na hot over steamed white rice or with couscous, ladling the thick peanut sauce generously over the chicken and vegetables, ensuring each portion gets a piece of chicken.
Did You Know?
Tigadegena means 'peanut butter sauce' in Bambara and is eaten across West Africa under different names.
Chef's Notes
Equipment Tips
- large pot
- mortar and pestle
- wooden spoon
Garnishing
chopped peanuts, fresh chili
Accompaniments
steamed rice, tô (millet porridge)
The Story Behind Tigadegena
The Story: Tiguadege na, also known as mafe or groundnut stew, is one of Mali's most important dishes: a rich, thick stew built on a base of groundnut (peanut) paste simmered with tomatoes, onions, and a choice of meat (typically chicken, lamb, or beef) or fish, along with vegetables such as sweet potatoes, carrots, and cabbage. The dish is served over rice or with toh (millet porridge). Groundnuts, originally from South America, were introduced to West Africa via Portuguese traders and were so enthusiastically adopted that they became central to the entire region's cuisine within a few generations.
On the Calendar: Tiguadege na is everyday food in Mali, served at lunch and dinner in homes and restaurants alike. It is also an important celebration dish, with the richness and quantity of meat indicating the significance of the occasion.
Then & Now: The dish remains a daily staple across Mali, with regional variations reflecting local ingredients and preferences. Southern versions tend to be tomato-rich, while preparations in the north may be simpler. The groundnut paste can be store-bought or hand-pounded at home, with traditional cooks favoring the latter for superior flavor.
Legacy: Tiguadege na is the taste of Malian hospitality, a dish whose richness and warmth mirror the generosity of a culture where sharing food is the highest expression of welcome.
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