Tiga Dégué (Beef in Peanut Sauce) is a traditional Malian recipe for a classic stew of beef in a tomato base thickened with peanut butter and okra that's served with vegetables cooked in the stew broth. The full recipe is presented here and I hope you enjoy this classic Malian version of: Beef in Peanut Sauce (Tiga Dégué).
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The native name of this Malian dish refers to the peanut sauce in which the meat is cooked. It can be made with beef, goat meat, lamb, mutton, chicken and fish. This version is a classic recipe using beef, but it can be adapted for any meat by simple substitution.
Ingredients:
300g beef, cubed
2 large tomatoes
2 tsp tomato purée
2 Maggi cubes (or meat stock cubes)
2 bayleaves
2 onions, chopped
1/2 garlic clove, crushed
1/2 tsp coriander seeds, crushed
1 tsp Simbala powder (optional)
1/4 white cabbage, sliced
2 carrots, scraped and chopped
250g fresh okra, sliced into thin rings
125g unsweetened peanut butter
salt and freshly-ground black pepper, to taste
Method:
Pour 1l water into a large pan. Add the bayleaves and meat, season with salt and black pepper then bring to a boil. Add the onions, garlic, tomatoes and tomato purée. Bring back to a boil, reduce to a simmer, cover and cook for 20 minutes.
Whisk in the peanut butter then add 1l more water. Continue cooking over medium heat, stirring constantly, until the oil separates from the peanut butter and floats to the top of the dish.
Add 2l more water along with the coriander seeds, Simbala powder, Maggi cubes, okra and bring to a boil. Cook, uncovered, for about 35 minutes, or until the volume has reduced by 1/3 then add the cabbage and carrots.
Bring to a simmer and cook for 20 minutes more. Serve hot, accompanied by rice.
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