Traditional Malian peanut stew, part of the broad family of West African peanut stews, is a staple everyday dish in the Malian diet.
International
Tigadeguena
Traditional Malian Tigadèguèna: peanut stew with chicken, authentic step-by-step recipe.
- Mali
- Main course
- High protein
- medium
25 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 480 kcal
- Protein 28 g
- Carbohydrates 22 g
- Fat 32 g
Story behind the dish
Preparation
Tigadèguèna is a Malian preparation with medium difficulty. Reserve about 75 minutes in total (25 for mise en place and preparation, 50 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 g of chicken or lamb in pieces.
- Have ready: 250 g of natural peanut butter.
- Have ready: 4 tomatoes.
- Have ready: 1 onion.
- Have ready: 2 habanero chiles.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Brown the meat in oil with onion until well sealed.
Brown the meat in oil with onion until well sealed. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Crush tomato
Blend tomato, garlic and chili until you obtain a fine sauce. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the sauce to the meat and cook for 10 minutes.
Add the sauce to the meat and cook for 10 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Dilute the peanut butter with a little hot broth and add it…
Dilute the peanut butter with a little hot broth and add it to the stew, stirring to avoid lumps. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook over low heat for 30-35 minutes.
Cook over low heat for 30-35 minutes, stirring occasionally, until the sauce thickens and the meat is very tender. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Adjust the salt and serve with rice or millet.
Adjust the salt and serve with rice or millet. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Thinning the peanut butter gradually prevents lumps from forming in the sauce.
- This stew thickens noticeably as it cools, adjust the broth if you reheat it.
Variations
- Version with added dried fish.
- Vegetarian Tigadèguèna with eggplant and pumpkin.
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