Tigadèguèna (Malian Peanut Sauce with Chicken)
In short: Chicken simmered with tomato, onion and vegetables in a thick, savory peanut sauce and served over rice, the dish most often named as Mali's national dish. It takes about 1 h 40 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h 15 min
- Total
- 1 h 40 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 565 kcal
Tigadèguèna is the peanut sauce that Malians put at the center of family lunches and celebrations. Chicken, lamb or beef is browned with onion, then simmered with tomato and enough smooth peanut paste to make a thick, glossy sauce, with potatoes, carrots and eggplant added to soak it up. It is served over rice, with hot pepper on the side. Use unsweetened peanut butter, and stir often because the sauce catches on the bottom.
Instructions
- Heat the oil in a large pot over medium-high heat. Brown the chicken in two batches, about 4 minutes per side, and set it aside.
- In the same pot, cook the onions for 6 minutes until golden. Add the garlic and ginger and cook for 1 minute, then stir in the tomato paste and tomatoes and cook for 5 minutes.
- Whisk the peanut butter with 250 ml (1 cup) of the water until smooth and pour it into the pot. Add the rest of the water, the chicken, whole pepper and salt.
- Bring to a gentle simmer, cover and cook for 25 minutes, stirring from the bottom every 5 minutes.
- Add the potatoes and carrots and cook for 10 minutes, then add the eggplant and cook for 15 minutes more, until the vegetables are tender, the chicken reaches 74°C (165°F) and the oil rises to the surface of the sauce.
- Taste and adjust the salt. Serve over rice, leaving the pepper whole or crushing it into the sauce for more heat.
Tips
- Use plain peanut butter made only from peanuts and salt, because sweetened peanut butter spoils the sauce. For a more traditional texture, grind roasted unsalted peanuts to a paste in a food processor.
- Lamb or beef stew meat works the same way but needs about 1 1/2 hours of simmering before the vegetables go in.
Questions and answers
Is tigadèguèna the same as maafe?
Maafe is the widely used name for West African peanut stew. Tigadèguèna is the Bambara name used in Mali, and recipes vary by cook, though peanut paste, tomato and meat form the base.
Can I make tigadèguèna ahead of time?
Yes. It thickens and improves overnight. Refrigerate for up to 4 days and reheat with a splash of water.
Can tigadèguèna be made vegetarian?
Yes. Skip the chicken, use vegetable stock instead of water, and add sweet potato, cabbage and chickpeas for substance.
How long does it take to make Tigadèguèna (Malian Peanut Sauce with Chicken)?
About 1 h 40 min in total: 25 min of preparation and 1 h 15 min of cooking.
How many calories are in Tigadèguèna (Malian Peanut Sauce with Chicken)?
About 565 kcal per serving, with 41 g of protein, 37 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 565 kcal |
|---|---|
| Protein | 41 g |
| Carbohydrates | 37 g |
| Fat | 28 g |
| Fiber | 7 g |
| Sugar | 9 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
