Tigadeguena is a West African peanut stew which is said to have originated in Mali among the Mandinka and Bambara people. In the local Mandinka language, the name translates literally to “peanut paste sauce”. It is so delicious, simple, and well- loved that it quickly spread to plenty of neighboring countries.

Key Ingredients

• Garlic Cloves: Fresh (not jarred) for the best flavor.
• Onions: Use both the green and red onion.
• Tomatoes: Whole, peeled tomatoes as well as tomato paste.
• Pepper: You can use Habanero Pepper or
• Scotch Bonnet. The more pepper you use, the spicier the dish would be.
• Oil: Vegetable oil or any natural oil.
• Meat: You can use almost any kind of meat in this recipe.
• Broth: Beef or chicken broth. Change this to vegetable broth if you are making a vegetarian version.
• Peanut Butter: Preferably creamy.
• Vegetables: Carrots, russet potatoes, sweet potato, and red bell pepper. This portion of the recipe is very customizable to what you have on hand and what you like to eat.

Instructions

• Step 1: Make the tomato sauce by blending garlic, green onions, tomatoes, and a scotch bonnet pepper until smooth.
• Step 2: Heat the oil in a large pot and sear the meat until it is browned on both sides. Set aside.
• Step 3: Saute the red onion, then add the tomato blend and tomato paste back into the pot.
• Step 4: Add the broth, reserved beef, and peanut butter into the pot. Simmer.
• Step 5: Add the carrots, russet potatoes, sweet potato, bell pepper, and scotch bonnets back into the pot.
• Serve: It is typically served with a side of rice or fonio in Mali.

Fonio is a delicious, gluten-free ancient grain from West Africa that cooks in 3 mins and is a great alternative to rice.