Tigadegena

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.