Tigadèguèna, meaning 'peanut butter sauce' in Bambara, is one of the most celebrated dishes of West Africa. Chicken is simmered in a deeply flavoured peanut and tomato base, yielding a rich, nutty stew that is ladled over tô, rice, or fonio.
Serves 4
Season chicken and brown in a pot with a little oil over high heat, 3–4 minutes per side. Remove and set aside.
In the same pot, cook onion until soft, then add crushed tomatoes and cook 5 minutes.
Whisk peanut butter with water until smooth; pour into pot. Stir to combine.
Return chicken to pot. Simmer covered over low heat 35–40 minutes until chicken is tender and sauce thickens. Adjust seasoning.
Natural (unsweetened) peanut butter is essential.
Skim excess oil from the surface before serving.
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 lamb or beef instead of chicken.
Add sweet potato chunks for extra substance.
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; freezes well for 2 months.
Groundnut stew is a pan-West African dish; in Mali it is known as tigadèguèna and represents festive, communal cooking.
Smooth gives a creamier sauce; crunchy adds texture — both work.
Traditionally mildly spiced; add fresh chilli to taste.
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 (380g / 13.4 oz) · 4 servings total
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