Tiga Dege Na (meaning 'groundnut sauce' in Bambara/Malinke) is the soul food of Guinea and much of West Africa. Chicken or beef simmers in a thick sauce built on natural peanut butter, tomatoes, and onions, creating a sauce that is simultaneously rich, earthy, and subtly sweet. Served over rice or fufu.
Serves 4
Season chicken and brown in oil over high heat. Remove and set aside.
In the same pot, fry onion until soft. Add blended tomatoes and cook 10 minutes.
Whisk peanut butter with 1 cup stock until smooth; pour into pot. Add remaining stock and chicken.
Simmer on low heat 35 minutes, stirring occasionally, until sauce thickens and chicken is tender.
Season to taste and serve over rice with a side of fried plantains.
Stir regularly as the peanut sauce can catch on the bottom.
Natural (unsweetened) peanut butter gives the most authentic flavour.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Use beef or lamb instead of chicken.
Add sweet potato or squash cubes for a hearty variation.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate up to 4 days. Thicken further on second day — thin with stock when reheating.
Groundnut stews have been central to Mande and Fulani cooking in West Africa for centuries, thriving after peanuts were introduced from South America in the 16th century.
Yes — traditional West African groundnut paste (tigadegena) is made from roasted and ground peanuts with no additives.
Add warm stock or water a little at a time while stirring until you reach the desired consistency.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (350g / 12.3 oz) · 4 servings total
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