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Mali
A Malian peanut sauce served over tô or rice; listed in Wikipedia's Malian cuisine; meat simmered in a rich peanut sauce with tomatoes, onions, and spices; similar to tigadeguena but may vary in preparation; a foundational sauce of Malian cuisine; the peanut is the defining ingredient; a hearty, nutty, and satisfying dish.
Côte d'Ivoire
Fresh okra grated to a slippery green sauce with smoked fish, pepper and sometimes soumbara, eaten by drawing threads of it up with a ball of foutou.
Mali
A sticky, viscous okra sauce served over tô or rice; the okra is pounded to release its mucilage, creating the characteristic slippery texture; a beloved Malian sauce also called 'sauce noire' (black sauce); one of the most common sauces in Malian cuisine; eaten with meat or fish; the texture is the tell of a good version.
Mali
A Malian 'black sauce' made with gumbo (okra); listed in Wikipedia's Malian cuisine; the dark color comes from the pounded okra and sometimes dried leaves; a viscous, earthy sauce served over tô or rice; related to sauce gombo but with a darker color; a traditional sauce that reflects the resourcefulness of Malian cooking.