Tiguadege na is a beloved Malian peanut stew built around a savory tomato base, tender beef, and vegetables that become deeply flavorful as they simmer.
This home-style version toasts the beef and aromatics first, then blends peanut butter into the broth so the stew turns rich and cohesive without becoming heavy.
Stir the peanut butter with hot broth before adding it to the pot; this keeps it smooth and prevents sticking on the bottom.
Serving Suggestions
Serve the stew with steamed rice, millet couscous, or a simple grain pilaf to catch the sauce.
Recipe Notes
The stew thickens as it rests and keeps refrigerated for up to 3 days. Add a splash of water when reheating.
Malian Tiguadege Na (Peanut Beef Stew)
A rich Malian beef and peanut stew with okra, tomato, carrot, and sweet potato.
Ingredients
Equipment
Method
Brown the beef:
- Warm half the oil in a Dutch oven over medium-high heat. Brown the beef in batches, then transfer it to a plate.
- Add the remaining oil and cook the onion until softened. Stir in the garlic, coriander, and paprika for 30 seconds.
Build the stew:
- Return the beef to the pot and add the tomatoes and broth. Bring to a gentle simmer, cover, and cook for 50 minutes.
- Whisk the peanut butter with 1 cup of hot broth, then stir it into the pot with the sweet potatoes, okra, carrot, and salt.
- Cover and simmer for 25 to 30 minutes, until the beef is tender and the vegetables are cooked through.
Finish and serve:
- Stir in the lime juice and cilantro. Taste and adjust the salt.
- Rest for 5 minutes, then serve warm with rice or another grain.
Nutrition
Notes
- Use smooth unsweetened peanut butter for the most even sauce.
- The stew can be made one day ahead and reheated gently.
