Malian Maafe (Maafe (Tigadèguèna))
The Quirky Foodster Team
Ingredients
- Beef or lamb, cut into chunks — 600 g (1 lb 5 oz)
- Smooth peanut butter — 1 cup (260 g / 9 oz)
- Onion, chopped — 1
- Tomatoes, chopped — 2
- Tomato paste — 2 tbsp
- Carrot, sliced — 1
- Small cabbage wedge, chopped — 1
- Oil — 2 tbsp
- Bouillon cube — 1
- Water — 4 cups (960 ml / 32 fl oz)
- Chilli — 1 (optional)
- Salt — to taste
Method
- Heat the oil in a large pot and brown the meat on all sides.
- Add the onion and cook until softened.
- Stir in the tomato paste and chopped tomatoes, cooking for 5 minutes.
- Add the water and bouillon cube, then bring to a boil and simmer for 25 minutes until the meat is nearly tender.
- Spoon a ladleful of the hot broth into the peanut butter in a separate bowl, stirring to loosen it, then pour this back into the pot.
- Add the carrot, cabbage and chilli if using, and simmer for a further 20 minutes, stirring occasionally, until the sauce is thick and the oil separates slightly on top.
- Season with salt and serve hot over rice.
Introduction: A deeply savoury peanut stew simmered with meat and vegetables until thick and rich, one of Mali’s most beloved main dishes.
Cultural Background: Known in Mali as tigadèguèna, this groundnut stew reflects the country’s status as a major peanut producer, transforming the humble legume into a hearty, richly flavoured centrepiece served over rice.
Tips: Loosen the peanut butter with hot broth first before adding it to the pot — this prevents it clumping. Stir occasionally as the sauce thickens to prevent it catching on the bottom.
Variations: Use chicken in place of beef or lamb for a lighter version. Add sweet potato chunks for extra heartiness.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat with a splash of water, stirring frequently, until hot throughout.
Nutrition: Per serving (approx.): 480 kcal, 28 g protein, 32 g fat, 20 g carbohydrate.
FAQs:
Q: Can I use natural, unsweetened peanut butter?
A: Yes, this is preferred over sweetened varieties
Q: Why does the sauce separate slightly?
A: A thin layer of oil rising to the surface is a sign the
- Beef or lamb, cut into chunks — 600 g (1 lb 5 oz)
- Smooth peanut butter — 1 cup (260 g / 9 oz)
- Onion, chopped — 1
- Tomatoes, chopped — 2
- Tomato paste — 2 tbsp
- Carrot, sliced — 1
- Small cabbage wedge, chopped — 1
- Oil — 2 tbsp
- Bouillon cube — 1
- Water — 4 cups (960 ml / 32 fl oz)
- Chilli — 1 (optional)
- Salt — to taste
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