peanut stew
{{Short description|Stew in West African cuisine}}
{{Infobox prepared food
| name = Peanut Stew
| image = Mafe.malien.jpg
| caption = Tigadèguèna
| alternate_name = Groundnut stew
| country = {{MLI}}
| creator =
| course =
| type = Stew
| served =
| main_ingredient = Meat (lamb, beef, or chicken), tomatoes, onions, garlic, cabbage, leaf or root vegetables, peanuts
| variations =
| calories =
| other = Maafé is from Senegal, but the concept of peanut stew (Malian tigadèguèna) predates Maafé
| similar_dish = Domoda, Djerma Stew, Kare-kare
}}
Peanut stew or groundnut stew, also known as maafe (Wolof, mafé, maffé, maffe), sauce d'arachide (French)
or tigadèguèna is a stew that is a staple food in Western Africa.{{cite book|url=https://books.google.com/books?id=WZM3AAAAQBAJ&pg=PA127|title=Moosewood Restaurant Favorites|last1=Collective|first1=The Moosewood|last2=Scherer|first2=J.|publisher=St. Martin's Press|year=2013|isbn=978-1-250-00625-7|page=127|access-date=September 9, 2016}} While maafe is a dish from Senegal, in Mali tigadéguéna is also a peanut stew originating from the Mandinka and Bambara people of Mali James McCann. Stirring the pot: a history of African cuisine, p132. Ohio University Press, 2009ISBN 0-89680-272-8 and served with Malian Fufu(tuwo).
The proper name for it in the Mandinka language is {{lang|mnk|domodah|italic=yes}} or {{lang|mnk|tigadegena|italic=yes}} (lit. 'peanut butter sauce,' where tige is 'peanut,' dege is 'paste,' and na is 'sauce') in Bamanankan.{{Cite web|title=The Hirshon Malian Peanut Stew – Tigadegena|url=https://www.thefooddictator.com/hirshon-malian-peanut-stew-tigadegena/|date=2016-09-22|website=✮ The Food Dictator ✮|language=en-US|access-date=2020-05-29}}
{{lang|mnk|Domodah|italic=yes}} is a sauce also used by Gambians, whose name has been borrowed from the Mandinka language.James McCann. Stirring the pot: a history of African cuisine, p132. Ohio University Press, 2009. {{ISBN|0-89680-272-8}}Emma Gregg, Richard Trillo. Rough guide to the Gambia, p39. Rough Guides, 2003. {{ISBN|1-84353-083-X}} In Senegal domodah or domoda refers to flour-thickened soup or stew, which is different from maafe that uses peanut paste.{{Cite book|last=Saine, Abdoulaye|url=http://worldcat.org/oclc/881315512|title=Culture and customs of Gambia|date=2012|publisher=Greenwood|isbn=978-0-313-35911-8|oclc=881315512}} Senegalese maafe is a favorite dish among several Senegalese Mauritanian and Gambian ethnic groups; it has become the national dish in Mali as well as a popular dish across West Africa, even outside West Africa such as in Cameroon and France.{{Cite book |last=Crenn |first=Jeylin |title=The African cuisine cookbook |year=1983}}
Variants of Senegalese maafe appear in the cuisine of nations throughout West Africa and Central Africa. It is very similar to groundnut soup. It may be prepared with lamb, beef, chicken, or without meat.{{cite web|url=http://recipes.chef2chef.net/recipe-archive/30/164262.shtml|title=Maafe - Chicken And Peanut Stew - Mali|author=Dorinda Hafner|work=Chef2Chef culinary portal|access-date=2007-03-03|archive-url=https://web.archive.org/web/20070203230453/http://recipes.chef2chef.net/recipe-archive/30/164262.shtml|archive-date=2007-02-03|url-status=dead}}{{cite book|chapter-url=https://books.google.com/books?id=QxWwqqyz5KUC&pg=PA81|title=The Anthropologist'S Cookbook|author=Ester Goody|publisher=Taylor & Francis|year=2012|isbn=978-1-136-16789-8|editor=Jessica Kuper|pages=81–83|chapter=Ghanaian Groundnut Stew}}{{cite book|chapter-url=https://books.google.com/books?id=ngdjDAAAQBAJ&pg=PT408|title=Best Stews in the World: 300 Satisfying One-Dish Dinners, from Chilis and Gumbos to Curries and Cassoulet|last=Wright|first=C.A.|publisher=Harvard Common Press|year=2012|isbn=978-1-55832-787-0|page=408|chapter=Groundnut Stew from Ghana}} In Ghana, this stew is usually eaten with fufu.
Variations
Recipes for the stew vary widely, but commonly include chicken, tomato, onion, garlic, cabbage, and leaf or root vegetables. Other versions include okra, corn, carrots, cinnamon, hot peppers, paprika, black pepper, turmeric, cumin, and other spices. Maafe is traditionally served with white rice (in Senegal, Mauritania, Guinea-Bissau and Gambia), fonio or to (millet dough) in Mali, tuwo or omo tuo (rice or millet dough) in Northern Nigeria, Niger, and Northern Ghana, couscous (as West Africa meets the Sahara, in Sahelian countries), or fufu and sweet potatoes in the more tropical areas, such as the Ivory Coast. Um'bido is a variation using greens, while Ghanaian maafe is cooked with boiled eggs.[http://www.yumyum.com/recipe.htm?ID=21716 Um'bido (greens & Peanuts) Recipe] {{Webarchive|url=https://web.archive.org/web/20160303170443/http://www.yumyum.com/recipe.htm?ID=21716 |date=2016-03-03 }}
Ghanaian Maafe: My Changing Memories of Mafe "Virginia peanut soup", a variation of Senegalese maafe even traveled with enslaved Africans to North America.[https://www.washingtonpost.com/wp-dyn/content/article/2007/05/08/AR2007050800381.html Where Settlers, Slaves and Natives Converged, a Way of Eating Was Born], By Geneva Collins, Washington Post Staff Writer, Wednesday, May 9, 2007; Page F01.
=Senegalese maafe=
Maafe or mafé was improved from bassi guerte, a peanut butter sauce served with chere a Senegalese couscous on millet basis.{{Cite book |last=François Sigaut, Hélène Franconie, Monique Chastanet |title=Couscous, boulgour et polenta transformer et consommer les céréales dans le monde |year=2010 |pages=161}} Malian tigadèguèna and Senegalese maafe being in taste and consistency different.{{Cite book |last=N'Diaye Haas |first=Joséphine |title=Cuisine sénégalaise}} Unlike Malian tigadèguèna, which is traditionally more watery and 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 give it a particular flavor. Senegalese maafe is not only the national dish in Mali and Gambia, it is also prepared in various countries in West Africa as well as outside the African continent. In The Gambia, it is called domodah.{{Cite book |last=Niang |first=Cheikh |title=Cuisine d'Afrique et d'ailleurs |year=2022}}
= The Gambia =
Domoda is a type of groundnut stew found in The Gambia.{{cite book|chapter-url=https://books.google.com/books?id=GmqEAwAAQBAJ&pg=PA481|title=The World Cookbook: The Greatest Recipes from Around the Globe, 2nd Edition: The Greatest Recipes from Around the Globe|last1=Jacob|first1=J.|last2=Ashkenazi|first2=M.|publisher=ABC-CLIO|year=2014|isbn=978-1-61069-469-8|volume=1|page=481|chapter=The Gambia}} Domoda is prepared using ground peanuts or peanut butter, meat, onion, tomato, garlic, seasonal vegetables and spices.{{cite book|url=https://books.google.com/books?id=ikWccsfwZJAC&pg=PA95|title=Culture and Customs of Gambia|last=Saine|first=Abdoulaye|publisher=Greenwood|year=2012|isbn=978-0-313-35910-1|series=Culture and customs of Africa|page=95}} It has been described as one of the national dishes of The Gambia. Domoda is typically served over rice, and is also sometimes served over findi, a grain that is similar to couscous in consistency.
Gallery
File:Groundnut Stew( Abom ).jpg|Groundnut stew prepared with fried groundnut paste, fish, eggs and hot palm oil
File:Domoda.jpg|Senegalese maafe served with rice
See also
{{Portal|Food}}
{{div col|colwidth=30em}}
- Cuisine of Mali
- Cuisine of Senegal
- Kare-kare
- List of African dishes
- List of peanut dishes
- List of sauces
- List of stews
- Peanut soup
{{div col end}}
References
{{reflist}}
Further reading
- [https://www.npr.org/templates/story/story.php?storyId=4973142 Kitchen Window: My Changing Memories of Mafe], Afi-Odelia E. Scruggs. NPR.org, November 9, 2005
- [https://web.archive.org/web/20061117192622/http://www.nypress.com/14/31/food/food2.cfm EATS & DRINKS:Incomparable Senegalese], Tama Janowitz, New York Press, (nd). Credits Maafe as a Malian dish.
- [https://web.archive.org/web/20080427101624/http://www.foodproductdesign.com/articles/741culinary.html The Modern Soul of African Cuisine], Food Product Design news, 05/04/2007.
- [http://www.epicurious.com/recipes/food/views/106049 chicken and vegetables braised in peanut sauce] {{Webarchive|url=https://web.archive.org/web/20080420131548/http://www.epicurious.com/recipes/food/views/106049 |date=2008-04-20 }}. Gourmet Magazine, January 2002. Credits Maafe as a Bambara dish.
External links
{{commonscat}}
- {{usurped|1=[https://web.archive.org/web/20071202112733/http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-mafe Mafe recipe]}}
- [http://www.congocookbook.com/meat_recipes/mafe.html variation of the Senegambian recipe] {{Webarchive|url=https://web.archive.org/web/20190327150754/http://congocookbook.com/meat_recipes/mafe.html |date=2019-03-27 }}
- {{usurped|1=[https://web.archive.org/web/20071119070411/http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-um-bido Um'bido recipe]}}, variation of maafe
- [https://web.archive.org/web/20070203230453/http://recipes.chef2chef.net/recipe-archive/30/164262.shtml Malian recipe]: Dorinda Hafner, A Taste of Africa (2002)
- [https://web.archive.org/web/20060821223018/http://www.ephelie.info/Page406.html Senegalese maafe recipe], ascribing a Malian source
- [http://www.whats4eats.com/recipes/r_me_mafe.php Mafe recipe] {{Webarchive|url=https://web.archive.org/web/20080716062718/http://www.whats4eats.com/recipes/r_me_mafe.php |date=2008-07-16 }}, Ivory Coast variation
- [http://www.meilleurduchef.com/cgi/mdc/l/fr/recettes/maffe_viande_ill.html Maffé à la viande], with lamb {{in lang|fr}}
{{African cuisine}}