Tiga Dégué, also known as Tigadèguèna, is a beloved Malian peanut stew that showcases the country’s deep-rooted love for peanuts, hearty sauces, and communal meals. The dish is creamy, rich, and comforting, made from a base of peanut butter, tomatoes, aromatic spices, and often chicken or beef and vegetables.
It’s typically served with rice, tô–a millet or sorghum dumpling, or couscous, making it a nourishing, filling dish enjoyed across Mali and West Africa.
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Malian Tiga Dégué: The Creamy Peanut Butter Stew That Unites a Nation
Description
Tiga Dégué is a beloved Malian peanut stew that showcases the country’s deep-rooted love for peanuts, hearty sauces, and communal meals.
Background and Origin
The history of Tiga Dégué is closely tied to Mali’s agricultural heritage. Peanuts have been grown in West Africa for centuries, introduced through trans-Saharan trade routes and later cultivated widely due to their adaptability and nutritional richness. By the 19th century, Mali became one of the region’s major peanut producers, and peanuts naturally became a foundation of the local diet.
Tiga Dégué emerged as a practical way to transform ground peanuts into a flavorful, protein-rich sauce that could stretch to feed families, especially during communal gatherings or after long days of farm work. Over time, every region and household developed its own version—some spicier, some thicker, others enriched with local vegetables or smoked fish.
Today, Tiga Dégué is not just a meal but a symbol of Malian warmth, hospitality, and creativity, often served during family celebrations, religious holidays, and everyday meals alike. Its popularity has spread beyond Mali’s borders, influencing peanut-based stews throughout West Africa.
Ingredients
Instructions
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How to Prepare Tiga Degue
- Blend the 4 scallions, 3 garlic cloves, 1 Scotch bonnet, 1 tablespoon ginger paste, 1 teaspoon rosemary, a handful of parsley, 1 red bell pepper, and 2 Roma tomatoes. Set aside.
- Wash the duck thoroughly with water and rub it with the lime juice. Then wash it down with water again. Chop it into medium pieces.
- Pat the duck dry with a kitchen towel. Season with salt and black pepper.
- In a pan on medium heat, brown the duck meat with 2 to 3 tablespoons of oil. Add some of the salt and black pepper to the duck in the pot. Turn the duck to brown on all sides. Once browned, scoop them out of the oil and set aside.
- Add the chopped red onions to the pot of oil and sauté for 2 minutes. Add the tomato paste and stir-fry for another two minutes, then add the curry powder.
- Add the blended mixture, mix, cover the pot, and continue to cook.
- In a small bowl, add a little water to the peanut butter and mix until smooth. Then add about half a cup of hot water and mix again until even. Add this to the pot.
- Add the shrimp powder, salt, and all-purpose seasoning. Mix gently.
- Put in the duck and add about 3 cups of water. Mix and cook on low heat for 25 minutes.
- Add all vegetables, except the bell peppers, habanero and onion, cut into big chunks. Add about a cup of water to thin the stew as desired.
- Simmer on low heat for 10 minutes. Then add the bell peppers, habaneros, and half an onion.
- Let it simmer for 10 minutes. The peanut butter stew is ready when you notice a lot of oil gathering on top.
- Serve with boiled rice or fufu, or cornmeal.
Video Credit: Nanaaba’s Kitchen–YouTube
Note
Tips for Making Peanut Butter Stew
- You can use chicken in making Malian peanut butter stew.
- Use unsweetened, natural peanut butter and freshly ground peanuts.
- Always sear the meat, chicken, or duck. Browning adds depth and gives the stew a richer, more traditional taste.
- Mix peanut butter with a bit of warm broth or water before adding it to the pot.
- This prevents clumping and ensures a silky, smooth sauce.
- Add more water or broth for a thinner stew.
- Like many stews, Tiga Dégué tastes even better after resting for 10–15 minutes.
- The flavors settle, and the sauce thickens beautifully.
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Tiga Dégué remains one of Mali’s most treasured dishes—simple, nourishing, and deeply connected to the land. Rooted in tradition yet loved across generations, it beautifully represents the heart of Malian cooking: flavor, community, and the ability to transform humble ingredients into something unforgettable.
