Flamed Tigadèguè

Introduction to Flamed Tigadèguè

Tigadèguè, also known as peanut butter stew, is a staple dish in several West African cuisines. Known for its rich, creamy texture and spicy kick, this dish brings warmth and flavor to the dining table. Its roots can be traced back to Mali, where peanuts are a prevalent ingredient in many traditional dishes. The infusion of peanuts into stews is a testament to the ingredient's versatility and nutritional value.

The art of preparing Flamed Tigadèguè involves careful attention to the balance of flavors and a dash of creativity when it comes to the presentation. This interpretation of the traditional dish incorporates a flambé technique, adding a thrilling finish to the preparation process and enhancing the dish's smoky depth.

Ingredients

• Peanuts - 2 cups, roasted and unsalted
• Chicken - 1 whole, cut into pieces
• Onion - 2 large, finely chopped
• Garlic - 4 cloves, minced
• Ginger - 1 inch, minced
• Tomatoes - 5 ripe, chopped
• Chili pepper - 1 to 2, depending on heat preference
• Vegetable oil - 3 tablespoons
• Salt - to taste
• Black pepper - to taste
• Water - 4 cups
• Lemongrass - optional, for additional fragrance
• Bay leaf - 2 leaves
• Whiskey - 1/4 cup, for flambé

Preparation Steps

Step 1: Preparing the Peanut Paste

1. Take the peanuts and grind them using a food processor until you achieve a smooth paste. This will form the base of your peanut butter stew.
2. Set the peanut paste aside in a bowl until ready for use.

Step 2: Cooking the Chicken

1. In a large pot, heat the vegetable oil over medium-high heat.
2. Add the chicken pieces and sear them until they are golden brown on all sides. Remove the chicken from the pot and set it aside.

Step 3: Making the Stew Base

1. In the same pot, add the onions, garlic, and ginger. Sauté them until they are fragrant and the onions are translucent.
2. Stir in the chopped tomatoes and cook until they break down into a thick sauce.
3. Return the chicken to the pot, along with the peanut paste.
4. Add the water, chili pepper, bay leaves, and an option to add lemongrass for a citrusy aroma.

Step 4: Cooking the Stew

1. Bring the mixture to a boil before reducing the heat to a gentle simmer.
2. Cover the pot and let the stew cook for about an hour, stirring occasionally to prevent sticking. Set your timer to track the time accurately.

Step 5: Flambéing the Stew

1. Carefully pour the whiskey over the stew.
2. Use a long lighter to ignite the whiskey. The flames will burn off any alcohol content, leaving behind a rich, smoky flavor.
3. Once the flames subside, stir the stew thoroughly and let it simmer for another 10 minutes.

Serving Suggestions

The Flamed Tigadèguè is best enjoyed with a side of steamed rice or millet. Garnish the stew with fresh herbs like cilantro or parsley for added flavor and color. Pair the dish with a cool beverage to balance the heat from the chili peppers.

This dish is perfect for festive gatherings or simply as a comforting meal at home. Savor the interplay of textures and flavors, allowing the smoky, nutty warmth to envelop your taste buds.