All around West and Central Africa, people eat this traditional stew, which is also sometimes called a sauce or soup, but it is thought to have originated among the Bambara people of Mali. Although it has several regional variants, the dish’s base sauce is always made from roasted peanuts that have been ground into flour.
The list of extra ingredients is lengthy and frequently includes tomato paste, fish or meat—typically beef, lamb, goat, or chicken—as well as different types of vegetables and a plethora of spices like ginger, turmeric, coriander, or cinnamon. The variations frequently vary in texture and consistency, while the side dishes might range from rice to couscous, fufu, or sweet potatoes and are typically influenced by the location.
