Meat (lamb, beef, or chicken), tomatoes, onions, garlic, cabbage, leaf or root vegetables, peanuts
Media: Maafe
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.[1] While maafe is a dish from Senegal, tigadèguèna originates from the Mandinka and Bambara people of Mali.[2]
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 Gambians, whose name has been borrowed from the Mandinka language.[4][5] In Senegal domodah or domoda refers to flour-thickened soup or stew, which is different from mafe that uses peanut paste.[6] Senegalese maafe is a favorite dish among several Senegal and Gambia 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.[7]
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.[8][9][1][10] In Ghana, this stew is usually eaten with fufu.[10]
^ abCollective, The Moosewood; Scherer, J. (2013). Moosewood Restaurant Favorites. St. Martin's Press. p. 127. 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
^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
^Saine, Abdoulaye (2012). Culture and customs of Gambia. Greenwood. ISBN 978-0-313-35911-8. 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.
^Ester Goody (2012). "Ghanaian Groundnut Stew". In Jessica Kuper (ed.). The Anthropologist'S Cookbook. Taylor & Francis. pp. 81–83. ISBN 978-1-136-16789-8.
^ abWright, C.A. (2012). "Groundnut Stew from Ghana". Best Stews in the World: 300 Satisfying One-Dish Dinners, from Chilis and Gumbos to Curries and Cassoulet. Harvard Common Press. p. 408. ISBN 978-1-55832-787-0.
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