Mali | Stew

Tigadegena

Name: Tigadegena
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 6 servings
Cuisine: Mali, West Africa
Ingredients: 600 g lamb, beef, or chicken, cut into pieces; ¾ cup natural peanut paste or peanut butter; 3 tbsp tomato paste; 2 large onions, chopped; 3 cloves garlic, minced; 2 medium sweet potatoes or potatoes, large chunks; 1 small eggplant, cubed; 2 cups cabbage or greens, chopped; 1 whole hot pepper, left whole; 4 cups water or light stock; salt and black pepper, to taste

Malian peanut stew with lamb, beef, or chicken simmered in tomato, onion, garlic, groundnut paste, and vegetables.

Country

Mali

Region

West Africa

Time

85 min

Serves

Level

medium

Start cooking Explore Mali recipes

01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 6

Scale the dish before you shop, then use the checklist while you cook.

Jump to method My cookbook

Ingredients

For 6 servings

Stew

A few kitchen essentials

Suggested from the recipe method. Use equivalent equipment you have.

Lidded pot

Wooden spoon

02 / Let’s cook

One step at a time

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Mali

5 steps 20 min prep 65 min cook (check method) 85 min total medium

Brown the lamb

Season lamb with salt. Heat oil and brown on all sides. Remove and reserve.

Brown meat 08:00

Fry the aromatics

Add onions and fry until softened. Stir in tomato paste and cook 3 minutes.

Fry onions 05:00

Create peanut sauce

Dissolve peanut paste in 3 cups warm water. Pour into pot with browned lamb. Simmer.

Cook the stew

Add potatoes and eggplant. Cover and simmer 40 minutes until meat is fork-tender and sauce thickened.

Simmer stew 40:00

Serve

Serve over white rice or alongside toh.

Beef, chicken, goat, or vegetables can be used. Some cooks add cabbage, sweet potato, or chilli for a fuller family-style stew.

Cooking notes, photos & serving ideas

Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for Daily meals and family gatherings. Plan on a medium cook. Allow about 85 minutes total.

What to serve alongside it

White rice, toh, fonio, couscous, or steamed millet

Regional lane

Mali national table. A structured Mali dish in the AfroKitchen archive.

Chef watch-outs

Stopping the base before the pepper, onion, or spice edge has mellowed.
Thinning the pot before the body of the soup or stew has developed.
Overcooking the greens until the color and texture collapse.

How you know it is ready

The sauce should coat the spoon and taste rounded, not watery or raw.
Greens should be cooked through but still look alive and glossy.
The aroma should smell rounded rather than raw or sharp.

Recipe photos

See the dish before you cook

Take a closer look at the dish and its serving ideas.

Tigadegena recipe from Mali — Tigadegena finished dish

Chef board

Build the table around Tigadegena

White rice, toh, fonio, couscous, or steamed millet

Best route from here

Mali national table

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