This West African Peanut Stew is a delicious main course eaten across West Africa. Beef, potatoes, and vegetables are cooked in a tomato and peanut butter sauce to make a rich and hearty stew.
Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!
This post has been sponsored by Taste Africa. All thoughts and opinions are my own. Thank you for supporting the brands that keep The Foreign Fork running!
Our recipe today is a representation of Mali in our cook-the-world journey (see my other recipes from around the world here, including another popular African Stew Cassava Leaf!). While This West African Peanut Stew is Mali’s national dish, it is actually enjoyed in many different countries in West Africa!
Peanuts are native to South America, but were introduced to Africa in the 16th century through trade routes established by the Portuguese. They quickly became a staple crop in West Africa, primarily because they are very adaptable to various climates and soils.
West African Peanut Stew (called Tigadeguena in this case) is said to have originated in Mali among the Mandinka and Bambara people. In the local Mandinka language, the name translates literally to “peanut paste sauce”. It was so delicious, simple, and well-loved that it quickly spread to plenty of neighboring countries.
While there are many versions of West African Peanut Stew now (see the “Regional Variations” section below), it is the same at its core: tomatoes, peanut butter, meat (usually), and vegetables all cooked together.
It is typically served with rice or fonio in Mali. Other countries also like to serve it with couscous, fufu (similar to this funje), or other starchy sides.
Why Make this Recipe
- A Taste of Africa: Whether you have visited West Africa or always wanted to go, tasting this West African Peanut Stew is a great way to pretend you are there! Close your eyes and be transported to Mali.
- Easy to Make Vegetarian/Vegan: While my version of Maafe includes beef, you can choose to omit the meat entirely (and use vegetable broth) for a completely vegetarian/vegan meal!
- Budget Friendly: The ingredients in this dish are affordable and easy to find in most grocery stores! This recipe makes quite a few servings and tastes even better when heated up the next day.
Ingredients to Make West African Peanut Stew
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Garlic Cloves: Fresh (not jarred) for the best flavor.
- Green Onions: Use both the white and green parts.
- Canned Tomatoes: Whole, peeled tomatoes as well as tomato paste. My sauce turned out very smooth because I used canned tomatoes, but you can also peel and use fresh Roma tomatoes if desired!
- Habanero Pepper or Scotch Bonnet Pepper: The more pepper you use, the spicier this dish would be. If you want a milder version, omit the pepper when blending the tomato sauce in the first step.
- Vegetable Oil: Or any neutral oil.
- Boneless Stew Beef: You can use almost any kind of meat in this recipe! I have also seen beef on the bone, chicken, duck, and lamb.
- Red Onion: You can also use a white or yellow onion if needed.
- Beef or Chicken Broth: Change this to vegetable broth if you are making a vegetarian version. You can also use bouillon cubes and water!
- Peanut Butter: My first instinct was to use all-natural peanut butter in this recipe, but I was instructed by a friend (and subsequently noticed in my research videos) that Skippy is a popular choice! Any peanut butter will work as long as it’s creamy.
- Vegetables: Carrots, russet potatoes, sweet potato, and red bell pepper. I have seen other recipes also call for eggplant, cabbage, okra, green bell pepper, or even no vegetables at all! This portion of the recipe is very customizable to what you have on hand and what you like to eat.
Recipe Variations
As discussed above, there are many different versions of West African Peanut Stew, and the standard iteration changes depending on which country you are in. Here are some popular adaptations from other neighboring countries.
- The Gambia (known as Domoda): Usually made with chicken or fish balls. Many recipes call for pumpkin.
- Senegal (known as Maafe): Sometimes uses more tomatoes than Malian Tigadegue Na (the version below), which can lead to it being redder and more broth-like at times.
- Ghana & Nigeria: Often prepared with local greens and chili peppers.
How to Make this Recipe
Step 1: Make the tomato sauce by blending garlic, green onions, tomatoes, and a scotch bonnet pepper until smooth.
Step 2: Heat the oil in a large pot and sear the meat until it is browned on both sides. Set aside.
Step 3: Saute the red onion, then add the tomato blend and tomato paste back into the pot.
Step 4: Add the broth, reserved beef, and peanut butter into the pot. Simmer.
Step 5: Add the carrots, russet potatoes, sweet potato, bell pepper, and scotch bonnets back into the pot.
Step 6: Cook for another 60 minutes until the vegetables are cooked and the sauce thickens. Enjoy!
Why Taste Africa?
If you were overwhelmed reading about all of the steps needed to make West African Peanut Stew, you’re in luck! I recently discovered a company called Taste Africa which makes tasty and authentic West African Frozen Meals to heat up in your microwave.
One of their most popular products is their signature Tigadegue-Na, the recipe for which comes from the founder’s great-grandmother’s kitchen. With their meals, you can taste an entirely authentic Tigadegue-Na without having to go through the hassle of making it yourself.
In addition to Mali’s national dish, you can also try Gnougou-Na, which is an African Style Peanut Butter and Spinach Sauce with Beef, as well as other authentic West African dishes…. They are so so good!
Taste Africa is a great way to experience the world with as much ease as possible. Support a small business and order their bundles here.
Expert Tips
- The peanut butter naturally thickens the stew, so the more you add, the thicker your final dish will be. Feel free to adjust accordingly!
- If your dish isn’t thickening as much as you’d like, you can simmer it for longer with the lid OFF. If it is thickening too much but still needs to cook the vegetables, simmer it for longer with the lid ON (or feel free to add more broth).
- You will know your stew is done when the peanut butter oils start to render away from the tomato base.
- Some recipes call for boiling the meat in the broth right away as opposed to searing. This is also a valid method, though I like the texture that searing provides.
Recipe FAQs
Absolutely! In fact, the flavors get even better when the stew sits for a few hours or even overnight. It is great for meal prep!
Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth or water if it’s too thick. You can also freeze it for up to 3 months.
Did you enjoy this recipe for West African Peanut Stew? If so, make sure to check out these other recipes I picked out just for you:
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West African Peanut Stew (Tigadegue-Na or Maafe)
Equipment
- Blender
- Large Pot
Ingredients
- 3 Garlic cloves
- 4 Green onions
- 14 oz can whole peeled tomatoes, drained
- 3 Habanero Pepper or Scotch Bonnet Pepper, divided
- 3 Tbsp Vegetable Oil
- 2 lb boneless stew beef
- 1 small red onion, chopped
- 2 Tbsp tomato paste
- 4 cups beef or chicken broth
- ⅔ cup creamy peanut butter
- 3 Carrots, peeled and cut into thirds
- 2 Russet Potatoes, peeled and cut into sixths
- 1 Sweet Potato, peeled and cut into sixths
- 1 red bell pepper, quartered
Instructions
- In a blender, add the garlic, green onions, 5 whole tomatoes from the can, and 1 scotch bonnet pepper. Blend until smooth. Set aside.
- Heat the oil in a large pot over medium heat. Add the beef into the pot and sear for 3-4 minutes on each side until brown. Remove the beef from the pot and set aside.
- Add the red onion into the pot and saute until softened, about 3-4 minutes.
- Add the tomato blend into the pot along with the tomato paste. Stir for 1 minute.
- Add the broth and the reserved beef. Stir for one minute, then add the peanut butter. Stir until combined.
- Simmer with the lid off for 15 minutes, stirring occasionally.
- Add the carrots, russet potatoes, sweet potato and bell pepper into the pot along with the remaining 2 scotch bonnet peppers. Season with salt and pepper.
- Cover and simmer for another 30 minutes until the vegetables are cooked. Uncover and simmer for 30 more minutes until the sauce thickens and the oil renders on top.
- Serve with rice and enjoy! If this sounds like too much work, order meal-prepped Tigadegue-Na from Taste Africa for the delicious Malian meal with none of the hassle.
Notes
- Garlic Cloves: Fresh (not jarred) for the best flavor.
- Habanero Pepper or Scotch Bonnet Pepper: The more pepper you use, the spicier this dish would be.
- Vegetable Oil: Or any neutral oil.
- Red Onion: You can also use a white or yellow onion if needed.
- Beef or Chicken Broth: Change this to vegetable broth if you are making a vegetarian version. You can also use bouillon cubes and water!
- Peanut Butter: Any peanut butter will work as long as it’s creamy.
- The peanut butter naturally thickens the stew, so the more you add, the thicker your final dish will be. Feel free to adjust accordingly!
- If your dish isn’t thickening as much as you’d like, you can simmer it for longer with the lid OFF. If it is thickening too much but still needs to cook the vegetables, simmer it for longer with the lid ON (or feel free to add more broth).
- You will know your stew is done when the peanut butter oils start to render away from the tomato base.
- Some recipes call for boiling the meat in the broth right away as opposed to searing. This is also a valid method, though I like the texture that searing provides.
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