Tiguadege is a traditional African dish, primarily associated with the Mali region. It is made from a base of millet or sorghum, which is often fermented to enhance its flavor. The dish is typically served with a variety of sauces or stews, making it a staple in many households. This dish is not only a source of nourishment but also plays a significant role in cultural practices and celebrations. Tiguadege is often enjoyed during communal gatherings, highlighting the importance of sharing food in West African cultures. Its preparation and consumption foster community bonds and traditions.