Tigadeguena
“Burkinabé mafé / peanut stew — meat (typically lamb or beef) simmered with peanut paste, sweet potato, vegetables, tomato, and onion. Local name 'tigadeguena' in Mooré. Served over rice or tô.”
Where it comes from
Tigadeguena is the Burkinabè name for the great West African groundnut stew (mafé) — meat slow-cooked in a thick, velvety peanut sauce. Across the Sahel the peanut is the everyday source of richness, and this is its definitive dish.
On the plate
Tigadeguena — Burkinabé mafé with the local emphasis on lamb. Rich peanut sauce, soft sweet potato, tender lamb. With tô on the side, this is the Sahelian Burkinabé family meal.
How it works
Same as other West African mafé — long simmer mellows peanut.
Variations
With beef. With chicken. Vegetarian.
On the Palate
Ingredients
Serves 6
How it's made
10 steps · Show ↓30 min active · 60 min waiting
How it's made
10 steps · Show ↓- 19 min
Cube 700 g lamb (or beef); brown in 3 tbsp oil 8 min.
- 27 min
Add 2 onions + 4 garlic + 1 tbsp ginger; cook 6 min.
- 36 min
Add 3 tomatoes + 2 tbsp paste + 1-2 scotch bonnets; cook 5 min.
- 43 min
Mix 250 g peanut butter with 200 ml warm water; add.
- 52 min
Add 1 L stock + 2 bouillon cubes + 1 tsp salt + 1 tsp thyme.
- 632 min
Simmer 30 min.
- 75 min
Add 400 g cubed sweet potato + 200 g carrot + 200 g cabbage.
- 826 min
Simmer 25 min until vegetables tender and lamb fork-tender.
- 92 min
Stir in cilantro + lime juice.
- 103 min
Serve over rice or tô.
