Meat in Peanut Sauce (Tiguadege Na)

Serves     8


2 Tbsp. oil
2 lb. beef, lamb or, for the adventurous, goat, cubed, off the bone, or 2 lb. chicken meat in pieces or parts
2 onions, chopped
2 large garlic cloves, peeled and chopped
salt and pepper to taste
1 can chopped tomatoes, or 4 large tomatoes, seeded, peeled and chopped
2 tsp. tomato paste
4 cups vegetable, chicken or beef broth
4 Tbs. peanut butter
1 Tsp. Herbes de Provence ( a blend of thyme, bay leaves, rosemary, cloves, sage, marjoram, basil, etc. that can be found in most spice sections)
2 carrots, cut into large chunks
2 potatoes, cut into large chunks
1 egg plant, chopped



Heat the oil in a sauce over high heat. Add the meat and brown well on all sides. Add the onions and garlic, season with salt and pepper, and continue to cook, stirring, until the onions have softened. Add the canned or fresh tomatoes and their juice and tomato paste. Bring the mixture to a boil, then reduce the heat, and let it simmer for a few minutes, stirring occasionally. Add the broth, peanut butter, Herbes de Provence, and stir until mixed. Add the vegetables and season to taste with salt and pepper. Cover the pot, and let simmer over low heat for about 1 hour. Serve over rice.


Notes and Instructions


Recipe provided by Moussa Diallo for Putumayo World Music’s Mali CD and adapted by Keith Ng-anga-Hackett, former Peace Corp volunteer to Mali