Tiguadège Na (Malian Peanut Stew)

Prep time: 20 minutes

Cook time: 1 hour

Total time: 1 hour 20 minutes

Servings: 4 servings

Country of Origin

Mali

Description

Tiguadège Na — literally 'peanut paste sauce' in the Bambara language — is West Africa's great groundnut stew in its Malian form: lamb or chicken slow-cooked in a thick, amber-orange sauce of ground peanuts, tomatoes, and spices until the meat is tender and the sauce is rich enough to coat the back of a spoon. Mali sits at the heart of the peanut-growing Sahel, and the groundnut stew tradition runs as deep here as anywhere in West Africa. The Malian version tends to be thicker and slightly spicier than its Senegalese or Guinean cousins, with more tomato paste and okra adding body. It is the kind of stew that fills a house with its aroma as it simmers.

Presentation & How It's Eaten

Tiguadège Na is served over white rice or alongside tô (millet porridge). It is eaten family-style, spooned over individual portions of starch from a communal pot placed at the center of the gathering.

Ingredients

• 600g bone-in lamb shoulder or chicken pieces

• 5 tbsp smooth natural peanut butter (unsweetened)

• 2 tbsp tomato paste

• 3 ripe tomatoes, blended

• 1 large onion, finely diced

• 3 cloves garlic, minced

• 150g fresh or frozen okra, sliced

• 2 whole scotch bonnet peppers

• 2 tbsp vegetable oil

• 1 tsp ground cumin

• 1 tsp salt, or to taste

• 700ml water or broth

Step-by-Step Directions

1. Brown the Meat: Season the lamb or chicken with salt and cumin. Heat the oil in a large, heavy pot over medium-high heat. Brown the meat on all sides, about 6 minutes. Remove and set aside.

2. Build the Aromatics: Add the diced onion to the same pot. Cook for 5 minutes. Add the garlic and cook for 2 more minutes.

3. Cook the Tomato Base: Add the blended tomatoes and tomato paste. Stir to combine and cook, stirring frequently, for 10 minutes until the sauce thickens and the oil separates.

4. Make the Peanut Sauce: Dissolve the peanut butter in 700ml of water, stirring until smooth. Pour into the pot. Return the browned meat. Add the whole scotch bonnet peppers. Bring to a simmer.

5. Braise: Cover and cook over medium-low heat for 35 minutes, stirring occasionally, until the meat is very tender and the sauce has thickened.

6. Add Okra: Add the sliced okra and cook, uncovered, for a further 10 minutes until the okra is tender and the stew has reached a rich, spoonable consistency.

7. Serve: Remove the scotch bonnets (or mash them in for full heat). Taste and adjust salt. Serve hot over white rice or tô.

Optional

Sweet Potato Addition: Add 1 medium sweet potato, peeled and cut into chunks, alongside the okra for sweetness and body. It is a common variation in southern Mali.

Cooking Tips

The peanut butter can catch and burn on the bottom of the pot if the heat is too high. Keep the stew at a steady low simmer once the peanut sauce is added. Stir from the bottom of the pot every few minutes. If the sauce becomes too thick before the meat is tender, add a cup of water and continue simmering.

Nutrition Facts

(Estimated per serving, based on 4 servings)

Calories: ~560 kcal

Total Fat: 34g

Saturated Fat: 9g

Cholesterol: 95mg

Sodium: 560mg

Total Carbohydrates: 24g

Dietary Fiber: 5g

Sugars: 7g

Protein: 40g