Tigua Dege Na – Peanut stew from Mali

Ingredients for 6 servings:

• 3 onions
• 6 garlic cloves
• 1 large zucchini
• 300 g white cabbage or spinach
• 1 tbsp oil
• 1 can of chopped tomatoes, approx. 400 g each
• 100 g tomato paste
• 350 ml vegetable stock
• 100 g peanut butter
• 1 tsp cayenne pepper
• 2 bay leaves
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

with zucchini and white cabbage

Dice the onion, finely chop the garlic, dice the zucchini, and cut the cabbage into thin strips. In a large pot, heat the onion and garlic in the oil and fry until translucent. Add the canned tomatoes, tomato paste, vegetable broth, peanut butter, cayenne pepper, bay leaves, zucchini, salt, and pepper, and bring to a boil. Then add the cabbage, mix, and simmer over medium heat for about 30 minutes. Stir occasionally to prevent the peanut butter from burning. Serve the peanut stew with rice.