West African Peanut Stew (Tigadegue-Na or Maafe)
This 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.
Servings 6
Calories 590kcal
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
Recipe Copyright The Foreign Fork. For educational or personal use only. Recipe researched using Hanne Cuisine, Nanaaba’s Kitchen, Barrifemme Kitchen, Wollof Kitchen, Together Women Rise.
- 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.
Nutrition
Serving: 1serving | Calories: 590kcal | Carbohydrates: 38g | Protein: 46g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 0.05g | Cholesterol: 94mg | Sodium: 988mg | Potassium: 1576mg | Fiber: 6g | Sugar: 11g | Vitamin A: 11347IU | Vitamin C: 50mg | Calcium: 120mg | Iron: 6mg