Malian Tiga Dégué au Poisson Fumé (Smoked Fish in Peanut Sauce) is an elegant dish. Very rich, creamy, and a good comfort food. Many African countries have variations of the “groundnut soup” (peanut soup), and this is a classic Malian version of the immensely popular dish.
Malian Tiga Dégué au Poisson Fumé Recipe-
- 1 lb. smoked fish (traditionally smoked catfish, but smoked mackerel will do, also), chopped into bite-sized pieces
- 3 tbsp. pure peanut oil
- 1 large onion, chopped fine
- 4 large clove garlic, minced
- 4 tbsp. smooth, low salt (less than 1%) peanut butter
- 2 ripe Roma plum tomatoes
- 2 tbsp. tomato purée
- 1 tsp. freshly ground black peppercorns
- 2 Maggi cubes, crushed (an absolute must ingredient, for the authentic Malian flavor)
- 4 Scotch Bonnet hot chili peppers, seeds left in, left whole
- freshly ground coarse sea salt and black peppercorns, to taste
- Optional, mixed vegetables, such as cabbage, cassava, sweet potatoes, bell peppers, etc., chopped into bite-sized pieces
- Heat the oil in a large skillet over medium-high heat; add the onion and sauté until fragrant and translucent.
- Add the tomato purée, 1 tsp. black pepper, garlic, and tomatoes, and cook the mixture, stirring often, for 9-10 minutes, and then add the peanut butter and enough water to make the mixture kind of soupy.
- Reduce heat to a lively simmer, and simmer-cook for 35-40 minutes, or until the oil separates from the peanut butter and floats to the top.
- Now add the fish, salt to taste (and more pepper to taste, if need be), crushed Maggi cubes, and whole Scotch Bonnet chilis. Bring the mixture back to a lively simmer and cook for another half an hour.
- If you are including vegetables in your Tiga Dégué au Poisson Fumé, you should add those in about 20 minutes before the stew is going to be finished cooking.
- You will know when the dish is well cooked when it takes on a nice and thick stew-like texture, and there forms a small film of oil in the surface.
- Serve your Malian Tiga Dégué au Poisson Fumé hot, with fresh rice, either on the side, or as a bed on which you ladle the stew over the top.
Note: this recipe is just one of hundreds, taken from our African Cuisine pages!