Tiguadege Na

Tiguadege Na is a Malian stew whose name comes from Bambara for “peanut sauce,” centering the rich, silky body of peanut butter balanced by savory meat, aromatic base, and gentle heat. In home kitchens from Bamako to village cookfires, cooks brown beef in fragrant peanut oil, build a base with onion, garlic, and tomato, then simmer everything into a hearty sauce that’s ladled over soft staples like steamed rice. What emerges is a comforting meal with deep roots, ideal for gatherings and everyday family dinners alike.

Ingredients

• 1½ lb diced beef (stew cuts)
• 2 tbsp peanut oil
• 1 large chopped onion
• 3 minced cloves garlic
• 2 chopped tomato
• 1 cup smooth peanut butter
• 5 cups hot water
• 1 cup sliced okra
• 2 medium chunked carrot
• 1 medium cubed sweet potato
• 1 small cubed eggplant
• 1 diced fresh chili (optional)
• 2 bay leaf (optional)
• 1 bouillon cube (optional)
• salt, to taste
• black pepper, to taste
• Cooked rice, for serving

Preparation

1. Season the beef generously with salt and black pepper.
2. Warm the peanut oil in a heavy pot over medium-high heat. Brown the beef on all sides until well seared, about 8 minutes, then transfer to a plate.
3. Add the onion and garlic to the pot. Cook, stirring, until the onion softens, about 5 minutes.
4. Stir in the tomato and cook until the mixture turns glossy and concentrated.
5. Whisk the peanut butter with 1 cup hot water to form a smooth slurry. Return the beef to the pot, pour in the slurry and the remaining water, and add the bay leaf and bouillon cube. Bring to a gentle boil, reduce the heat, and simmer for 40 minutes, stirring occasionally so the peanut butter does not stick.
6. Add the okra, carrot, sweet potato, eggplant, and chili. Continue to simmer until all vegetables are tender and the beef yields easily to a fork, about 20 minutes.
7. Season to taste with more salt and black pepper. The sauce should be velvety from the peanut butter and cling to the beef and vegetables.
8. Spoon over hot rice and serve.

Background and tips

Across Mali, cooks tailor Tiguadege Na to what’s on hand and to the season. A pot might feature tender greens one week and dense roots the next; the constant is the nutty depth of peanut butter. If you prefer different proteins, you can substitute lamb or chicken for the beef. For extra body, a handful of shredded cabbage can join the simmer. In some homes the stew is paired not only with rice but also with tô, a soft porridge made from millet flour or sorghum flour, which soaks up the sauce beautifully. No matter the combination, balance the saltiness and heat at the end so the natural sweetness of the vegetables and the roasted flavor of the peanut butter shine.

How to enjoy

Serve Tiguadege Na family-style so everyone can spoon stew and sauce over their rice. A final grind of black pepper at the table lifts the aroma, and a little extra chili warms each bowl for those who like it hot. Leftovers thicken as the peanut butter settles—just loosen with a splash of hot water and recheck salt before serving again.