Tigadegena (Peanut Stew)
Mali's peanut stew (tiga dege na): meat and vegetables in a thick peanut sauce over rice — the national dish of the groundnut heartland. Ingredients: beef, lamb or chicken, peanut paste, tomatoes, onions, cabbage, carrots, eggplant, okra, sweet potato, chiles, stock.
What it is
Mali's peanut stew (tiga dege na): meat and vegetables in a thick peanut sauce over rice — the national dish of the groundnut heartland. Ingredients: beef, lamb or chicken, peanut paste, tomatoes, onions, cabbage, carrots, eggplant, okra, sweet potato, chiles, stock. Recipe: 1) Simmer the meat tender in stock. 2) Add tomato and vegetables. 3) Stir in peanut paste loosened with broth. 4) Cook until the sauce coats and the oil gleams. Serve: over rice — Mali's tigadegena is eaten in homes and maquis alike. Flavor: deeply nutty, savoury, mellow heat. History: peanut stews followed the groundnut's spread across the Sahel; Mali's version is the reference the region argues from. See also: Mafé (its Senegalese cousin), Tô.
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