Mali recipes Dec 2011

The temperatures are cooling down everywhere in the Northern hemisphere, and it’s a good time to try some soups and stews with your Dining for Women group. These three recipes are hearty and spicy and will warm you up body and soul. Tiguadege Na is the national dish of Mali, and everyone eats it, or some version of it.

I have provided you with two recipes for it, one with meat, and one vegetarian alternative. The okra bean soup is also very typical of the region of Africa and is delicious! Tiguadege Na (Meat in Peanut Sauce) Recipe provided by Moussa Diallo for Putumayo World Music’s Mali CD and adapted by Keith Ng-anga-Hackett, former Peace Corp volunteer to Mali Serves 8 Ingredients: 2 Tbsp. oil 2 lb. beef, lamb or, for the adventurous, goat, cubed, off the bone, or 2 lb. chicken meat in pieces or parts 2 onions, chopped 2 large garlic cloves, peeled and chopped salt and pepper to taste 1 can chopped tomatoes, or 4 large tomatoes, seeded, peeled and chopped 2 tsp. tomato paste 4 cups vegetable, chicken or beef broth 4 Tbs. peanut butter 1 Tsp. Herbes de Provence ( a blend of thyme, bay leaves, rosemary, cloves, sage, marjoram, basil, etc. that can be found in most spice sections) 2 carrots, cut into large chunks 2 potatoes, cut into large chunks 1 egg plant, chopped