MALI: Chicken Brochettes (Dibi Suya) and Veggie Peanut Stew (Tigadegena)

My last African country did not disappoint! Both components of the dish were delicious. I debated buying the peanut butter powder, until I realized it is sold at almost every local super market around. Now I am wondering how it has eluded me until now. A fabulous way to up protein and flavor in both sweet and savory dishes. Mali will be revisited in our house for sure!

Chicken Brochettes (Dibi Suya)

1½ lbs sirloin steak or boneless, skinless chicken thigh

½ cup PB2 (powdered peanut butter)

1 teaspoon cayenne pepper

1 teaspoon ginger powder

1teaspoon onion powder

1 teaspoon crushed bouillon cube

½ teaspoon table salt

1. Cut the meat into large cubes, ~2-3". If using wooden skewers, soak them in water. Turn on grill to high heat.

2. Mix the remainder of the ingredients together in a small bowl.

3. Dip a cube of meat in the peanut-spice powder, then thread onto the skewer. Dust the skewers with any leftover powder. Grill on medium-high for 8–10 minutes, turning once, until beef is done to your liking or chicken is cooked through.

Veggie Peanut Stew (Tigadegena)

1 medium onion

2 garlic cloves

1 Scotch bonnet or habanero pepper

1 teaspoon fresh, minced ginger

1 chicken bouillon cube

2 cups vegetable broth

2 tablespoons canola or vegetable oil

1 large beefsteak tomato

1 teaspoon ground cumin

½ teaspoon ground coriander

2 bay leaves

½ cup smooth organic peanut butter

½ teaspoon fish sauce

2 cups assorted chopped vegetables (sweet potato, cabbage, carrot, eggplant, etc.)

2 cups cooked basmati rice, for serving

1. Cut the onion into large chunks. Peel the garlic. Stem and seed the pepper. Place the onion, garlic, pepper, ginger, and bouillon cube in a small blender or food processor. Purée until a paste forms. If too dry, add a tablespoon or two of the vegetable broth to loosen.

2. Heat the oil in a large pot or Dtch oven. Add the mixture from the blender and cook for 3-4 minutes. While it cooks, add the tomato to the blender or food processor and purée.

3. Add the cumin, coriander, and bay leaves to the pot. Cook one additional minute, then add in the tomato puree. Cook 5 minutes. While it cooks, clean whatever veggies you are using and cut into large bite-size pieces.

4. Add the broth, peanut butter, fish sauce, and veggies to the pot.

5. Cook for 30 minutes, uncovered, until veggies are tender. Serve over rice.

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FUN FACTS:

• Mansa Musa (Musa I of Mali), who ruled the Mali Empire in the 14th century, is considered the wealthiest person who ever lived, with a fortune largely built on gold and salt production.

• The Great Mosque of Djenné is the largest clay-built building in the world. Every year, the local community gathers for a festive group-plastering event called Crepissage to renew its mud walls.

• The Malian town of Kayes is nicknamed the "Pressure Cooker of Africa" and is regularly cited as the hottest continuously inhabited town on the continent.