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 Mali 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. 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

File:Groundnut_Stew(_Abom_).jpg|Groundnut stew dem prepare plus fried groundnut paste, fish, eggs den hot palm oil
File:Domoda.jpg|Senegalese maafe dem serve plus rice


## 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)