A rich and wholesome peanute stew from Western Africa.
Click here for video recipe and story on Instagram
"I do not eat to live, I live to eat." - Amadou Hampâté Bâ
Tigua Degue is a savory stew featuring tender chunks of meat, often chicken, goat or beef, cooked in a rich and creamy sauce made from ground peanuts. The sauce is typically combined with ingredients such as tomatoes, onions, garlic, and an array of spices. The result is a robust and aromatic mixture that showcases the depth of Malian flavors. Tigua Degue is usually served alongside rice or couscous and may incorporate various vegetables like carrots, potatoes, okra, cabbage and bell peppers. It is a beloved dish that graces both family tables and festive gatherings in Mali.
This dish is incredibly similar to Maafe, a peanut stew from the bordering country of Senegal as well as Guinea and The Gambia.
The history of Tigua Degue is deeply embedded in Mali's agricultural traditions and the utilization of peanuts, a crop of paramount importance in the region for centuries. The introduction of peanuts to West Africa during the transatlantic slave trade era marked a transformative period in both the local economy and cuisine.
Tigua Degue exemplifies the harmonious blend of traditional African ingredients and culinary techniques with the introduction of peanuts. The dish showcases the resourcefulness of Malian cooks in crafting flavorful and satisfying meals utilizing readily available resources. Peanuts not only enhance the taste profile of the stew but also naturally thicken the sauce, resulting in its luscious consistency.
Culturally, Tigua Degue holds a special place as a dish frequently savored during communal events, celebrations, and special occasions. In Mali, sharing meals with loved ones underscores the significance of community and connection. Tigua Degue's harmonious combination of succulent meat and the depth of peanut sauce makes it a warming and convivial dish that brings people together.
As is common with many traditional dishes, the recipe for Tigua Degue can vary across regions and households. Each cook may put their own spin on the ingredients and spice blend, enriching the diversity and splendor of Malian cuisine.
In summary, Tigua Degue is a flavorsome and culturally meaningful dish from Mali that reflects the nation's agricultural heritage, inventive culinary customs, and communal values. Its history is intertwined with the introduction of peanuts to the region, leading to the creation of a delectable stew cherished by many and passed down through generations.
Malian Tigua Degue
Prep time 45 mins | Cook time 1 hour | Serves 3-5
Ingredients for Tigua Degué
largely diced chicken with skin removed or chicken legs & thighs
1 chopped large onion
4 finely chopped garlic cloves
6 tbsp of peanut butter
3 chopped tomatoes
2 tablespoons tomato paste
2 tbsp of olive or peanut oil
1 chopped celery stem
2 carrots, peeled and cut into big pieces
2 medium potatoes, cut into large pieces
1 large sweet potato, cut into large pieces
shredded white or green cabbage, as much as you'd like
200 grams okra, stems removed
1 diced green bell pepper
1 green or red chili, to taste
1 Tablespoon honey
1 liter of water, you may need more or less, depending on how thick you want your broth
1 chicken bouillon cube or 1 tablespoon Vegeta
Pepper and salt, to taste
Cilantro for Garnish
All the vegetables in this dish are optional besides the sauce base or tomatoes, onion and garlic. Feel free to mix up the veggies, omit, or add in ones that you enjoy better.
Directions
In a large pot, heat the olive oil over medium heat and fry the chicken till slightly browned. Remove and set Aside
In same pot, fry the onions, celery, and bell pepper in the olive oil and chicken fat.
Add in tomato paste and garlic and cook for another 2 minutes
Add in the tomatoes, chili, and peanut butter. Cook for 1-2 miinutes
Add the water, seasoning cubes and chicken pieces back into the pot. Bring to a rolling simmer.
Once simmering, add your potatoes and veggies, salt and pepper. Simmer on medium for 20-30 minutes, or until the sauce has reduced and the vegetables are steamed through.
Serve with freshly steamed white rice and garnish with cilantro and hot sauce.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you like the flavors of Sub Saharan Africa you'll also enjoy these recipes:
East Africa
Djiboutian Skoudehkaris - A deeply rich beef and lamb rice dish
Kenyan Kuku Paka - A creamy coconut chicken curry
Mozambican Matapa - A thick and hearty peanut and greens stew
Somali Baasto - A East Africa take on a traditional Italian meat and pasta dish.
Tanzanian Coconut Pilau - A creamy coconut infused rice dish.
West Africa
Malian Tigue Degue - A rich and satisfying peanut chicken stew
Nigerienne Djerma Stew - A complex, tomato peanut infused chicken stew
Senegalese Poulet Yassa - A cheerful caramelized onion and lemon one pot.
תגובות