Groundnut stew that combines tender beef and vegetables in a rich tomato-groundnut sauce.
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.
Use unsweetened natural peanut butter made only from peanuts and salt. Traditional cooks vary the vegetables according to season; cabbage, sweet potato, carrot, eggplant, and okra are common choices. Stir the groundnut sauce frequently after adding the peanut butter because it can settle and catch on the bottom. Nutrition is estimated per serving and excludes rice.
6 servings
2 cups
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.