|Alternative names||Groundnut stew|
|Place of origin||Mali|
|Main ingredients||Meat (Lamb, beef, or chicken), tomatoes, onions, garlic, cabbage, leaf or root vegetables, peanuts|
Peanut stew or groundnut stew, called maafe (Wolof, mafé, maffé, maffe), sauce d'arachide (French), tigadèguèna or domoda, is a stew or sauce that is a staple food in Western Africa. It originates from the Mandinka and Bambara people of Mali.
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.
Domodah is also used by Gambians, having been borrowed from the Mandinka language. In Senegal domodah or domoda is another dish different from mafe. It is a favorite dish among several Senegal and Gambia ethnic groups. With the huge expansion of groundnut cultivation during the colonial period, Maafe has also become a popular dish across West Africa, even outside West Africa such as in Cameroon and France.
Variants of the dish appear in the cuisine of nations throughout West Africa and Central Africa. It is very similar to groundnut soup. It may have a thicker consistency. Made from lamb, beef, chicken, or without meat, maafe is cooked with a sauce based on groundnuts, especially peanut butter/paste, and tomatoes. Peanut paste is sometimes used as an ingredient. In Ghana, groundnut stew is often accompanied with fufu.
Recipes for the stew vary wildly, 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 and Gambia), fonio or to (millet porridge) in Mali, 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. A variation of the stew, "Virginia peanut soup", even traveled with enslaved Africans to North America.
Domoda is a type of groundnut stew found in The Gambia. Domoda is prepared using ground peanuts, or peanut butter, meat, onion, tomato, garlic seasonal vegetables and spices. 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, which is a grain that is similar to couscous in consistency.
- Collective, 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
- Dorinda Hafner. "Maafe - Chicken And Peanut Stew - Mali". Chef2Chef culinary portal. 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.
- Wright, 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.
- Um'bido (greens & Peanuts) Recipe
Ghanaian Maafe: My Changing Memories of Mafe
- 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.
- Jacob, J.; Ashkenazi, M. (2014). "The Gambia". The World Cookbook: The Greatest Recipes from Around the Globe, 2nd Edition: The Greatest Recipes from Around the Globe. 1. ABC-CLIO. p. 481. ISBN 978-1-61069-469-8.
- Saine, Abdoulaye (2012). Culture and Customs of Gambia. Culture and customs of Africa. Greenwood. p. 95. ISBN 978-0-313-35910-1.
- 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.
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