Tigadege na recipe

A Bambara peanut-paste sauce whose name literally means 'peanut paste sauce', thickened only by the groundnuts themselves and simmered until the red oil rises.

1 hour and 50 minutesmedium12 ingredients

Ingredients

• 250 g peanut butter
• 800 g beef
• 100 g tomato paste
• 2 tomatoes
• 1 onion
• 3 clove garlic
• 400 g sweet potato
• 2 carrots
• 300 g cabbage
• 60 ml peanut oil
• 1400 ml water
• 2 tsp salt

How to make Tigadege na

1. Cut 800 g of beef into 4 cm chunks. Slice 1 onion, mince 3 garlic cloves, and cut 400 g sweet potato, 2 carrots and 300 g cabbage into large pieces.
2. Heat 60 ml peanut oil in a heavy pot and brown the beef on all sides for 10 minutes, then add the onion and garlic and cook 5 more minutes.
3. Stir in 100 g tomato paste and 2 crushed fresh tomatoes and fry 5 minutes until the colour darkens.
4. Whisk 250 g peanut butter into 1400 ml warm water until completely smooth with no lumps, then pour it into the pot along with 1 litre of water.
5. Salt, bring to a bare simmer and cook uncovered 45 minutes over low heat; never let it boil hard or the sauce splits.
6. Add the sweet potato and carrots, cook 20 minutes, then add the cabbage for a final 10 minutes.
7. After about 1 hour 15 total the sauce should coat a spoon and a film of red peanut oil should float on top — that is the sign it is done.
8. Serve over white rice or fonio, with the meat and vegetables spooned on top.

Get Copper on the App Store

More dishes from Mali →