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Malian · West African

Tigadegena

Non-vegetarian

Tigadèguèna

The Malian peanut-butter sauce: lamb or beef simmered in a tomato and peanut gravy with sweet potato and cabbage until thick and glossy, spooned over rice.

Tigadegena is a Malian stew, ready in about 1 hour 50 minutes and made with lamb shoulder and peanut butter. It serves 6 and is rated easy to cook.

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Prep
20 min
Cook
1 h 30 min
Total
1 h 50 min
Serves
6
Level
Easy
Calories
596

Ingredients

6 servings

Equipment

Method

  1. Step 1

    Brown the lamb in the oil in batches, then add the onion (opens in a new tab) and cook until soft. Stir in the garlic (opens in a new tab), tomato paste (opens in a new tab) and chopped tomato (opens in a new tab) and fry for 3 minutes.

    Meat searing in a hot pan
    How it looks · Photo: Skylar Kang on Pexels

  2. Step 2

    Whisk the peanut butter (opens in a new tab) with 300 ml of the hot water until smooth, then add it to the pot with the remaining water, whole chilli and salt.

    • 5 min
    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  3. Step 3

    Simmer gently, partly covered, stirring often so it doesn't catch, for 45 minutes.

    • 45 min
    • low heat

  4. Step 4

    Add the sweet potato (opens in a new tab) and cabbage (opens in a new tab) and simmer until tender and the sauce is thick, with a sheen of peanut oil on top. Remove the chilli before serving over rice.

    • 25 min
    • low heat
    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

About this dish

Origin
Mali · Origin disputedPeanut stews of this family (mafé, domoda, tigadegena) are commonly attributed to the Mandinka and Bambara of Mali, but the dish is shared across the region and its precise origin is debated. Tigadegena is the Bambara name.Also popular in Senegal, The Gambia, Guinea, Burkina FasoMore food from Mali
Dish
Lunch · Dinner · Stews & braises · Main courses
Cooking method
Stewed, Simmered, Pan-fried
Taste
nutty, rich, savoury, spicy (chilli heat)
Diet
No gluten ingredients · Dairy-free · Low-carb · High-protein
All labelsNon-vegetarian · No gluten ingredients · Dairy-free · Egg-free · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · High-protein
Worked out from the ingredients. How labels work
Good for
One-pot · Freezer-friendly · Make-ahead
Cook more with
Lamb shoulder · Peanut butter · Onion · Garlic · Tomato paste · Tomato
Techniques
Pan-frying · Simmering · Stewing

Allergens

  • Contains: Peanutsfrom peanut butter

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

596 kcal per serving

Calculated

1 serving ≈ 448 g · recipe makes 6

Where the energy comes from

  • Protein 17%
  • Carbohydrate 14%
  • Fat 69%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy596 kcal133 kcal
Protein26.3 g5.9 g
Carbohydrate21.8 g4.9 g
Net carbohydrate17.8 g4 g
Sugars8.1 g1.8 g
Added sugars0 g0 g
Fibre4 g0.9 g
Fat46.5 g10.4 g
Saturated fat14.6 g3.3 g
Trans fat1.4 g0.3 g
Cholesterol70 mg16 mg
Sodium697 mg156 mg
Salt equivalent1.7 g0.4 g
Vitamins & minerals per serving
Potassium
832 mg
Calcium
73 mg
Iron
2.4 mg
Magnesium
88 mg
Vitamin A (RAE)
347 µg
Vitamin C
13 mg
Vitamin D
0.2 µg
Vitamin B12
2.2 µg
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: cabbage, long-grain white rice.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • The oil separating on the surface is the sign of a well-cooked peanut sauce.

Common mistakes

  • Boiling hard after adding peanut butter — it sticks and scorches quickly.

Serve with

  • Serve with white rice or tô.

Food safety

  • Simmer stewing beef, goat or lamb until fork-tender; cool leftovers quickly and refrigerate within 2 hours.

Storage

  • Refrigerate up to 4 days or freeze up to 3 months.

Reheating

  • Reheat gently with a splash of water.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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