Guinean Creamy Peanut Sauce with Smoked Fish and Greens

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Tiga Dege is a beloved Guinean peanut sauce traditionally simmered with smoked fish, leafy greens, and okra for a rich, protein-packed stew. It's served over white rice, fonio, or boiled cassava and brings deep nutty flavor with a gentle, smoky heat. This version stays true to the home-cooked style found in Conakry and the Fouta Djallon highlands.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 32 gFat
• 6 gSaturated Fat
• 22 gCarbs
• 7 gFiber
• 5 gSugar
• 28 gProtein
• 720 mgSodium
• 780 mgPotassium
• 130 mgCalcium
• 4 mgIron
• 25 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the peanut base

• 1 cup raw skinless peanuts (red-skinned African peanuts preferred)
• 2 tablespoons sesame seeds
• 3 tablespoons palm oil or vegetable oil

For the sauce aromatics

• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 Roma tomatoes, finely chopped
• 1 Scotch bonnet pepper, seeded and minced
• 1 teaspoon smoked paprika
• 1 Maggi cube, crushed
• 1 teaspoon fine sea salt, plus more to taste
• 4 cups warm water or fish stock

For the protein and greens

• 8 ounces smoked mackerel or smoked catfish, deboned and flaked
• 4 cups sweet potato leaves or baby spinach, roughly chopped
• 8 fresh okra pods, sliced into 1/2-inch rounds
• 6 ounces boneless beef or goat, cut into 1-inch cubes (optional)
• 1 small dried hot pepper, crumbled (optional)

Directions

1. Toast the peanuts and sesame seeds in a dry skillet over medium heat for 5 to 7 minutes, shaking often, until fragrant and lightly golden; let cool, then pulse in a food processor to a coarse, slightly gritty paste.
2. Heat the palm oil in a heavy Dutch oven over medium heat. Add the onion and cook for 5 minutes until translucent, then stir in the garlic, ginger, and Scotch bonnet and cook 2 minutes more until fragrant.
3. Add the chopped tomatoes, smoked paprika, Maggi cube, and salt. Cook, stirring frequently, for 8 to 10 minutes until the tomatoes break down into a thick, glossy paste that pulls away from the oil.
4. Pour in the warm water or fish stock and bring to a steady simmer. Add the cubed beef or goat if using, cover partially, and simmer for 20 minutes until the meat is tender.
5. Whisk in the ground peanut paste in small additions, stirring constantly to prevent clumping. Simmer uncovered for 12 to 15 minutes, until the sauce is creamy and coats the back of a wooden spoon.
6. Stir in the flaked smoked fish, sliced okra, and chopped greens. Simmer another 8 to 10 minutes until the greens wilt, the okra turns tender, and the sauce deepens in color.
7. Taste and adjust with more salt or crumbled dried chili for extra heat. The sauce should be thick but spoonable, with a glossy peanut surface.
8. Ladle hot over steamed white rice, fonio, or boiled cassava and serve immediately.

Cook’s Notes

• Authentic Tiga Dege relies on raw, skinless African peanuts, not roasted peanut butter; toast them yourself for the deepest nutty flavor.
• Watch the peanuts closely while toasting, as they can scorch in seconds; pull them off the heat as soon as you smell a strong, toasty aroma.
• Traditional Guinean cooks use dried bonga or capitaine smoked fish; if unavailable, any oil-packed smoked fish will work, just drain it well first.
• For a thinner, soup-like sauce, add an extra 1/2 cup of stock; for a thicker stew, simmer a few minutes longer before adding the greens.
• The flavor improves overnight, so consider making this a day ahead and reheating gently with a splash of water before serving.

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