Tigadegena

What it really is

Tigadegena is a Malian meat stew cooked in a groundnut sauce with tomato and aromatics. Peanut paste gives the sauce its rich body and is the defining allergen.

Groundnut paste is loosened with liquid and simmered with tomato, onion and other aromatics to form a savory sauce. Meat cooks in the sauce until tender and takes on its flavor. The consistency can range from thick enough to cling to the meat to a looser stew spooned over a staple. Meat cuts, seasoning and vegetables vary by cook; the Malian-associated version described here uses meat, though cut and seasoning vary.

Tigadegena belongs to a broader West African family of groundnut stews, but local names and preparations should not be collapsed into one dish. The name is associated with peanut sauce, while the exact protein and balance of tomato and seasoning can differ. Rice or another grain may be served alongside to carry the sauce. It is separate from the stew itself and should not be assumed to be mixed into the pot.

How it's served

• Serve hot, with the meat and sauce in the same portion.
• Rice or a local grain preparation may accompany it; identify the actual side separately.
• A thick sauce should remain spoonable and coat the meat rather than form a dry paste.

How to write it on the menu

• Name the meat and principal vegetables used in the batch.
• State clearly that the sauce contains groundnut/peanut, and check stock or added oils.
• Describe any accompanying staple separately from the stew.

Nutrition varies with the meat cut and amount of peanut paste; values are indicative estimates.