Entree: Mali – Tiguadege Na (Peanut stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Total 1 hr 15 min

Ingredients

- 2 lb (900 g) bone-in chicken pieces (thighs and drumsticks), trimmed
- 2 tbsp (30 ml) vegetable oil or peanut oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 1 tbsp / 15 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1–2 hot peppers (scotch bonnet or cayenne), whole or chopped to taste
- 1 large tomato, diced (about 5 oz / 140 g) or 1 cup (240 g) canned crushed tomatoes
- 1 cup (240 g) natural unsweetened peanut butter or ground roasted peanuts, smooth or slightly coarse
- 4 cups (960 ml) chicken stock or water, divided
- 2 medium sweet potatoes or yams, peeled and cut into 1-inch (2.5 cm) cubes (about 1 lb / 450 g) — optional but traditional in some regions
- 2 cups (60 g) chopped leafy greens (spinach, collard greens, or moringa leaves)
- 1 tbsp (15 ml) tomato paste (optional for deeper color)
- 1 tsp (5 g) smoked paprika or 1 tsp (5 g) ground coriander (optional)
- 1–2 tsp (5–10 g) salt, or to taste
- 1 tbsp (15 ml) fresh lemon or lime juice
- Fresh chopped cilantro or parsley for garnish (no measurement required)

Instructions

1. Brown the chicken: heat oil in a large heavy pot over medium-high heat. Season chicken pieces lightly with salt and brown in batches, 4–6 minutes per side, setting browned pieces aside.
2. Sauté aromatics: reduce heat to medium, add chopped onion and cook until softened, 6–8 minutes. Add garlic, ginger, and hot pepper and cook 1–2 minutes.
3. Build stew base: stir in diced tomato and tomato paste (if using) and cook 3–4 minutes. Return browned chicken to the pot and add 2 cups (480 ml) of the chicken stock or water; bring to a simmer, cover, and cook 20 minutes.
4. Combine peanut paste: in a bowl, whisk the peanut butter with remaining 2 cups (480 ml) warm stock (or water) until smooth and pourable. If the mixture is too thick, thin with additional stock a few tablespoons at a time.
5. Simmer with peanuts and vegetables: add the peanut–stock mixture to the pot, stir to combine, then add cubed sweet potatoes (if using) and any optional spices. Simmer gently uncovered for 20–25 minutes, until chicken is tender and sweet potatoes are cooked through; stir occasionally so peanuts do not stick.
6. Finish with greens and acid: stir in chopped greens and cook 3–5 minutes until wilted. Adjust seasoning with salt and lemon or lime juice, and add more water or stock if you prefer a thinner consistency.
7. Serve: garnish with chopped cilantro or parsley and serve hot with steamed rice, fonio, or millet.