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Tiga Dege Na (Squash Peanut Stew) Recipe

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This recipe for Tiga Dege Na (Squash Peanut Stew), by , is from Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tina Walkinshaw


2 (14.5 oz) cans diced tomatoes
8 cloves garlic, minced
2 lg. onions, diced
4 tsp. nutmeg
2 T. chili powder
salt & pepper
1 c. oil
1 whole chicken or stew meat
1 c. cold water
1 c. peanut butter
8 c. squash
1 head cabbage
6 okra, sliced thin

Heat the tomatoes, garlic, onions, nutmeg, chili powder, salt and
pepper in a large pan. Add in oil and meat until cooked. Add
water to cover if needed. Remove meat. In a separate bowl, mix
together water and peanut butter, it should look like pudding.
Add peanut butter mixture and veggies to the pan. Once cooked,
remove veggies and add okra until it is part of the stew. Combine
and serve over white rice. Serves 15-20.

Personal Notes:
Personal Notes:
We (Joseph Esry's cousins) lived in Mali, Africa for 17 years. Traditionally, this is a celebratory dish to be shared by a family or group out of one pot. To eat the dish, they put rice in their right hand, scoop the stew mixture on top, and then squeeze it into a sort of rice ball to ladle into their mouth. The warm flavors of the tiga dege na are perfect for a comforting fall dinner!




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