About
“I do not eat to live, I live to eat.” Amadou Hampâté Bâ wasn’t exaggerating, and neither is Mali — not when a bowl of Tigua Degue hits the table. This isn’t just stew; it’s a warm handshake from West Africa, a slow-simmered argument for why peanuts might be one of humanity’s greatest culinary inventions.
Tigua Degue is the kind of dish that doesn’t ask for your attention — it demands it. Picture chunks of chicken, goat, or beef melting into a sauce so rich and velvety you could almost mistake it for dessert… until the garlic, ginger, tomatoes, and spices slap you back to reality. The ground peanuts tie it all together, turning the pot into something thick, nutty, and unapologetically luxurious.
Its story is pure West Africa: resourceful cooks, fertile land, communal fires, and peanuts — the crop that crossed oceans during the transatlantic slave trade and decided to put down roots in the red soil of Mali. The Malian kitchen took this outsider ingredient and didn’t just adapt it; they elevated it. They spun it into comfort food, celebration food, “make more, the neighbors are coming” food.
If you know Senegal’s maafe, you’ll recognize the family resemblance — same peanut backbone, same soul-warming depth — but Tigua Degue carries Mali’s fingerprint. It’s earthy. Grounded. Confident. It feels like it was born in a clay pot under a mango tree, with aunties arguing about who adds the better spice mix.
Vegetables — carrots, okra, potatoes, cabbage — drift through the sauce like supporting cast members who know their job is to let the peanut shine. And then there’s the starch: rice or couscous, whose only real purpose here is to mop the bowl clean when you realize you’re not ready for the moment to be over.
Tigua Degue isn’t just eaten — it’s shared. Served at weddings, naming ceremonies, community gatherings, and any night someone decides life deserves something delicious. Every cook adds their twist, their memory, their history.
This is Mali in a bowl. Bold. Generous. Held together with peanuts and people. And if you live to eat, this is exactly the kind of dish you’re living for.
Samp is meant to be simple and nourishing. Its texture can be adjusted easily: add more water for a looser porridge or simmer longer for a thicker, almost pudding-like consistency. It is one of the closest dishes you can make today to the foods shared at the earliest recorded harvest gatherings in New England.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
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Tigua Degue (Poulet Mafee) From Mali
Tigua Degue is a savory stew featuring tender chunks of meat, often chicken, goat or beef, cooked in a rich and creamy sauce made from ground peanuts.
Prep time
45 mins
Cook time
1 hour
Serves
3-5
INGREDIENTS
largely diced chicken with skin removed or chicken legs & thighs
1 chopped large onion
4 finely chopped garlic cloves
6 tbsp of peanut butter
3 chopped tomatoes
2 tablespoons tomato paste
2 tbsp of olive or peanut oil
1 chopped celery stem
2 carrots, peeled and cut into big pieces
2 medium potatoes, cut into large pieces
1 large sweet potato, cut into large pieces
shredded white or green cabbage, as much as you'd like
200 grams okra, stems removed
1 diced green bell pepper
1 green or red chili, to taste
1 Tablespoon honey
1 liter of water, you may need more or less, depending on how thick you want your broth
1 chicken bouillon cube or 1 tablespoon Vegeta
Pepper and salt, to taste
Cilantro for Garnish
All the vegetables in this dish are optional besides the sauce base or tomatoes, onion and garlic. Feel free to mix up the veggies, omit, or add in ones that you enjoy better.
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Instructions
A rich and wholesome peanute stew from Western Africa.
Click here for video recipe and story on Instagram
In a large pot, heat the olive oil over medium heat and fry the chicken till slightly browned. Remove and set Aside
In same pot, fry the onions, celery, and bell pepper in the olive oil and chicken fat.
Add in tomato paste and garlic and cook for another 2 minutes
Add in the tomatoes, chili, and peanut butter. Cook for 1-2 miinutes
Add the water, seasoning cubes and chicken pieces back into the pot. Bring to a rolling simmer.
Once simmering, add your potatoes and veggies, salt and pepper. Simmer on medium for 20-30 minutes, or until the sauce has reduced and the vegetables are steamed through.
Serve with freshly steamed white rice and garnish with cilantro and hot sauce.
