Peanut stew
Peanut stew or groundnut stew, also known as maafe (
The proper name for it in the Mandinka language is domodah or tigadegena (lit. 'peanut butter sauce,' where tige is 'peanut,' dege is 'paste,' and na is 'sauce') in Bamanankan.[3]
Domodah is a sauce also used by
Variants of the dish appear in the cuisine of nations throughout
Variations
Recipes for the stew vary widely, but commonly include
Senegalese Maafe
Maafe or mafé was improved and readapted to Senegalese gastronomy, Malian maafe and Senegalese maafe being in taste and consistency different[14]. Unlike Malian maafe, which is more watery and traditionally prepared with unrefined shea butter, the type of maafe prepared and consumed in Senegal is a rice based dish with a creamy peanut paste sauce, tomato, oil, meat, onion, garlic, vegetables and spices which gives it a particular flavor. Senegalese maafe is not only the national dish in Mali, it is also prepared in various countries in West and Central Africa as well as outside the African continent. In The Gambia, it is also called domodah[15].
The Gambia
Domoda is a type of groundnut stew found in The Gambia.[16] Domoda is prepared using ground peanuts or peanut butter, meat, onion, tomato, garlic, seasonal vegetables and spices.[16][17] It has been described as one of the national dishes of The Gambia.[17] Domoda is typically served over rice, and is also sometimes served over findi, a grain that is similar to couscous in consistency.[17]
Gallery
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Groundnut stew prepared with fried groundnut paste, fish, eggs and hot palm oil
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Senegalese maafe also called Domodah served with rice
See also
- Cuisine of Mali
- Cuisine of Senegal
- Kare-kare
- List of African dishes
- List of peanut dishes
- List of sauces
- List of stews
- Peanut soup
References
- ^ ISBN 978-1-250-00625-7. Retrieved September 9, 2016.
- ^ James McCann. Stirring the pot: a history of African cuisine, p132. Ohio University Press, 2009ISBN 0-89680-272-8
- ^ "The Hirshon Malian Peanut Stew – Tigadegena". ✮ The Food Dictator ✮. 2016-09-22. Retrieved 2020-05-29.
- ISBN 0-89680-272-8
- ISBN 1-84353-083-X
- ^ Niang, Cheikh (2022). Cuisine d'Afrique et d'ailleurs.
- OCLC 881315512.
- ^ Crenn, Jeylin (1983). The African cuisine cookbook.
- ^ Dorinda Hafner. "Maafe - Chicken And Peanut Stew - Mali". Chef2Chef culinary portal. Archived from the original on 2007-02-03. Retrieved 2007-03-03.
- ISBN 978-1-136-16789-8.
- ^ ISBN 978-1-55832-787-0.
- ^ Um'bido (greens & Peanuts) Recipe Archived 2016-03-03 at the Wayback Machine
Ghanaian Maafe: My Changing Memories of Mafe - Washington PostStaff Writer, Wednesday, May 9, 2007; Page F01.
- ^ N'Diaye Haas, Joséphine. Cuisine sénégalaise.
- ^ Niang, Cheikh (2022). Cuisine d'Afrique et d'ailleurs.
- ^ ISBN 978-1-61069-469-8.
- ^ ISBN 978-0-313-35910-1.
Further reading
- Kitchen Window: My Changing Memories of Mafe, Afi-Odelia E. Scruggs. NPR.org, November 9, 2005
- EATS & DRINKS:Incomparable Senegalese, Tama Janowitz, New York Press, (nd). Credits Maafe as a Malian dish.
- The Modern Soul of African Cuisine, Food Product Design news, 05/04/2007.
- chicken and vegetables braised in peanut sauce. Gourmet Magazine, January 2002. Credits Maafe as a Bambara dish.
External links
- Mafe recipe
- variation of the Senegambian recipe
- Um'bido recipe, variation of maafe
- Malian recipe: Dorinda Hafner, A Taste of Africa (2002)
- Senegalese maafe recipe, ascribing a Malian source
- Mafe recipe, Ivory Coast variation
- Maffé à la viande, with lamb (in French)