Peanut stew

Peanut stew anaa groundnut stew, sanso be known as maafe (Wolof mafé, maffé, maffe), den sauce d'arachide (French), be a staple chow stew insyd Western Africa. While maafe be a dish wey dey originate from Senegal, insyd Mali tigadéguéna sanso be a stew wey originate from de Mandinka den Bambara people of MaliJames McCann. Stirring the pot: a history of African cuisine, p132. Ohio University Press, 2009ISBN 0-89680-272-8 wey dem serve plus Malian fufu (tuwo). De origins of maafe be mistakenly confused plus those of tigadèguèna. Maafe be a dish from de colonial era wey consist of rice, among oda things, wey na e no be known insyd Mali before na dem import am into Senegal. Na de concept of peanuts sanso be unknown insyd Mali buh Bambara groundnuts.

De proper name give am insyd de Mandinka language be domodah anaa tigadegena (lit. 'peanut butter sauce,' wer tige be 'peanut,' dege be 'paste,' den na be 'sauce') insyd Bamanankan.

Domodah be a sauce, dem sanso use by Gambians, wey na ein name be borrowed from de Mandinka language.James McCann. Stirring the pot: a history of African cuisine, p132. Ohio University Press, 2009. Emma Gregg, Richard Trillo. Rough guide to the Gambia, p39. Rough Guides, 2003.  Insyd Senegal domodah anaa domoda dey refer to flour-thickened soup anaa stew, wich be different from maafe wey dey use peanut paste. Senegalese maafe be a favorite dish among chaw Senegalese, Mauritanian den Gambian ethnic groups; e cam be de national dish insyd Mali as well as a popular dish across West Africa, even outsyd West Africa such as insyd Cameroon den France.

Variants of Senegalese maafe dey appear insyd de cuisine of nations thru out West Africa den Central Africa. E be very similar to groundnut soup. E fi be prepared plus lamb, beef, chicken, anaa widout meat. Insyd Ghana, dem usually dey chop dis stew plus fufu.

 Variations 
Recipes give de stew dey vary widely, buh commonly dey include chicken, tomato, onion, garlic, cabbage, den leaf anaa root vegetables. Oda versions dey include okra, corn, carrots, cinnamon, hot peppers, paprika, black pepper, turmeric, cumin, den oda spices. Maafe traditionally be served plus white rice (insyd Senegal, Mauritania, Guinea-Bissau den Gambia), fonio anaa to (millet dough) insyd Mali, tuwo anaa omo tuo (rice anaa millet dough) insyd Northern Nigeria, Niger, den Northern Ghana, couscous (as West Africa dey meet de Sahara, insyd Sahelian countries), anaa fufu den sweet potatoes insyd de more tropical areas, such as de Ivory Coast. Um'bido be a variation wey dey use greens, while Ghanaian maafe be cooked plus boiled eggs. "Virginia peanut soup", a variation of Senegalese maafe even travel plus enslaved Africans to North America.

 Gallery 

 References 

 Read further 

 Kitchen Window: My Changing Memories of Mafe, Afi-Odelia E. Scruggs. NPR.org, 9 November 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, 5 April 2007.
 chicken and vegetables braised in peanut sauce . Gourmet Magazine,  January 2002.  Credits Maafe as a Bambara dish.

 External links 

variation of the Senegambian recipe 
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)
Category:Stews
Category:Nigerian cuisine
Category:Senegalese cuisine
Category:Guinean cuisine
Category:Malian cuisine
Category:Gambian cuisine
Category:Ghanaian cuisine
Category:Ivorian cuisine
Category:Mauritanian cuisine
Category:Nigerien cuisine
Category:Cameroonian cuisine
Category:Peanut dishes
Category:National dishes