Malian Tiguadege Na

Pat the beef dry and season it with 1 teaspoon salt and the black pepper.

Heat the oil in a large heavy pot over medium-high heat. Brown the beef in batches, then transfer it to a plate.

Reduce the heat to medium. Add the onion and cook for 5 minutes. Stir in the garlic and tomato paste and cook for 2 minutes.

Return the beef to the pot with 4 cups of the water or stock. Bring to a boil, reduce to a simmer, cover, and cook for 40 minutes.

Whisk the peanut butter with the remaining 2 cups water or stock until smooth. Stir it into the pot and add the optional whole chile.

Add the carrots, sweet potato, cabbage, eggplant, okra, and remaining salt. Simmer partially covered for 35 to 40 minutes, stirring frequently, until the beef and vegetables are tender.

Add hot water if the sauce becomes too thick. Remove the whole chile, taste, and adjust the salt.

Serve the Tiguadege Na hot over steamed rice.