Tiguadege Na (Malian Chicken and Peanut Stew)
Tiguadege Na, often considered Mali's national dish, is a rich and flavorful stew made with chicken (or lamb) simmered in a thick, savory peanut butter sauce. It's hearty, comforting, and packed with vegetables, making it a complete meal when served with rice or millet.
🧂 Ingredients
- 1.5 lb Chicken thighs(skinless, boneless, cut into 1-inch pieces)
- 3 tbsp Vegetable oil(divided)
- 1 large Onion(finely chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(fresh, minced)
- 14.5 oz can Diced tomatoes(undrained)
- 2 tbsp Tomato paste
- 1 medium Sweet potato(peeled and cut into 1-inch cubes)
- 2 medium Carrots(peeled and cut into 1/2-inch pieces)
- 0.75 cup Peanut butter(all-natural, unsweetened)
- 4 cups Chicken broth
- 1.5 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 0.25 tsp Cayenne pepper(or to taste)
- 0.25 cup Cilantro(chopped, for garnish)
- 2 tbsp Roasted peanuts(chopped, for garnish)
👨🍳 Instructions
- 1
In a small bowl, combine black pepper, cayenne pepper, and 1 tsp salt. Pat chicken dry and toss with half of the seasoning mix and 1 tbsp of vegetable oil. Let marinate for at least 15 minutes at room temperature or up to 2 hours in the refrigerator.
- 2
Heat the remaining 2 tbsp of vegetable oil in a large Dutch oven or pot over medium heat. Add the marinated chicken in a single layer and cook until golden brown on all sides, about 5-6 minutes per side. Remove chicken and set aside.
- 3
Add the chopped onion and remaining seasoning mix to the pot. Cook, stirring occasionally and scraping up any browned bits, until softened, about 5 minutes. Add the minced garlic and ginger and cook until fragrant, about 1 minute.
- 4
Stir in the tomato paste and cook for 1 minute until slightly darkened. Add the diced tomatoes (with their juice), sweet potato, and carrots. Stir to combine.
- 5
In a separate bowl, whisk together the peanut butter and 1 cup of chicken broth until smooth. Add this mixture to the pot along with the remaining 3 cups of chicken broth. Bring to a simmer.
- 6
Return the browned chicken to the pot. Reduce heat to medium-low, cover, and simmer for 45-60 minutes, or until the sweet potatoes and carrots are tender and the chicken is cooked through. Stir occasionally, adding more broth or water if the stew becomes too thick.
- 7
Taste and adjust seasoning with salt and pepper if needed. Stir in chopped cilantro just before serving.
- 8
Serve hot over steamed rice or millet porridge, garnished with chopped peanuts.
💡 Tip: Traditionally served with rice, millet, or cornmeal mush.
💡 Pro Tips
- ✓For a spicier stew, add a pinch of cayenne pepper or a finely chopped chili pepper.
- ✓If you prefer a thicker stew, you can simmer it uncovered for the last 10-15 minutes.
- ✓All-natural peanut butter tends to separate; stir it well before adding to the stew.
🔄 Variations
- Substitute lamb or beef for chicken.
- Add other vegetables like bell peppers or spinach.
- For a smoother sauce, blend some of the cooked vegetables and sauce before returning to the pot.