It’s the Senegalese version of this peanut-based stew, known as mafé or maafe that is most well known, however, it is this dish, Tigadèguèna from the Bambara people of Mali that may be the origin of the Senegales dish. Before the Colombian exchange (that brought peanuts to West Africa) it was made with native tiger nuts. The dish is also written Tiguadege Na and has some claim to being Mali’s national dish.
Prep time: 50 minutes/Cook time: 75 minutes/Serves: 6
Ingredients:
225g (1/2 lb) unsalted roasted peanuts (or 250ml [1 cup] natural smooth peanut butter)
750ml (3 cups) water
2-2.5 (4.5-5.5 lb) chicken portions (drumsticks, thighs, and breast halves)
2 tbsp vegetable oil
1 medium onion, chopped
1 red bell pepper, chopped
400g tin diced tomatoes (with juice)
1 1/2 tsp hot chilli powder
4 habanero chillies
2 tsp sea salt
675g (1 1/2 lb) sweet potatoes (white ones, preferably)
500g (1 lb) medium-sized turnips, halved horizontally and sliced into 18mm (3/4 in) thick wedges
500g (1 lb) greens (kale, collard greens, spinach etc)
Method:
Pre-heat your oven to 160°C (325°F). If using peanuts, add to a food processor and pulse to chop then run the motor for 2-3 minutes until they form a butter. Add the peanut butter to a bowl and gradually whisk in 375ml (1 1/2 cups) water.
Pat the chicken dry and season with salt. Place a 4-5l heavy-based pot over medium-high heat. When hot add the oil and use to brown the chicken in 3-4 batches for about 6 minutes per batch, or until nicely browned all over. Once a batch is browned remove with a slotted spoon and set aside before cooking the next batch. Once the final batch is done and removed pour off all but 2 tbsp of the oil from the pan then add the onion and bell pepper. Fry these, stirring occasionally, until the onion begins to brown around the edges (about 4 minutes). Now add the garlic and continue frying, stirring, for 1 minute more.
Stir in the peanut butter mixture, the remaining 375ml (1 1/2 cups) water along with the tinned tomatoes (and juice), hot chilli powder, salt and the chicken portions (with any juice). Bring the contents of the pan to a simmer, cover with a tight-fitting lid then transfer to the centre of your pre-heated oven and cook for 45-60 minutes, until the chicken is tender. Transfer the chicken to a large serving dish and set aside to keep warm.
Stir the sweet potatoes and turnips to the liquid in the pot then simmer, uncovered, on the stove for 15-20 minutes, until the vegetables are tender. Remove the cooked vegetables with a slotted spoon and arrange over and around the chicken pieces.
Continue simmering the sauce, uncovered, until reduced to about 1l (4 cups), which will take about 5 minutes. Take off the heat and stir in the greens. Set aside, partially covered, until the greens have wilted (about 5 minutes). Adjust the seasonings to taste then spoon the liquid over the chicken.
Serve.
