Maafe

Maafe, prepared by a Senegalese cook.

Maafe (var. "Mafé", "Maffé", "Maffe", "sauce d'arachide", "tigadèguèna", "tigh-dege-na" or "tigadene"), or Groundnut Stew, is a stew common to much of West Africa. It originates from the Mandinka and Bambara people of Mali.^[1] Variants of the dish appear in the cuisine of nations throughout West Africa and Central Africa.

Recipes

Made from lamb, beef or chicken, maafe is cooked with a sauce based on tomato and groundnuts (peanuts)^[2].

Variations

Recipes for the stew vary wildly, but commonly include chicken, tomato, onion, cabbage, and leaf or root vegetables. In the coastal regions of Senegal, maafe is frequently made with fish. Other versions include okra, corn, carrots, cinnamon, peppers, paprika, and other spices. Maafe is traditionally served with white rice (in Senegambia), couscous (as West Africa meets the Sahara) or Fufu and sweet potatoes in the more tropical areas. Um'bidois a variation using greens, while Ghanaian Maafe is cooked with boiled eggs. ^[3] A variation of the stew, "Virginia peanut soup", even traveled with enslaved Africans to North America.^[4]

History

The dish originated from the Mandinka and Bambara people of Mali. The proper name for it in their language is "Domodah" (in Mandinka language or "tigh-dege-na" in Bambara. The word "Mafé" or "Maafe" is the Wolof word for dish, but the proper name is "Domodah" among the Mandinka people of Senegal and Gambia who are the originators of this dish or "tigh-dege-na" among the Bambara people or Mandinka people of Mali. "Domodah" is also used by all Senegambians borrowed from the Mandinka language. ^{[5] [6]} It is a favourite dish among several Senegambians 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.

See also

• Cuisine of Senegal
• Peanut

References

1. ^ James McCann. Stirring the pot: a history of African cuisine, p132. Ohio University Press, 2009ISBN 0896802728
2. ^ Dorinda Hafner. "Maafe - Chicken And Peanut Stew - Mali". Chef2Chef culinary portal. http://recipes.chef2chef.net/recipe-archive/30/164262.shtml. Retrieved 2007-03-03. 
3. ^ Um'bido (greens & Peanuts) Recipe
   Ghanaian Maafe: My Changing Memories of Mafe
4. ^ 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.
5. ^ James McCann. Stirring the pot: a history of African cuisine, p132. Ohio University Press, 2009. ISBN 0896802728
6. ^ Emma Gregg, Richard Trillo. Rough guide to the Gambia, p39. Rough Guides, 2003. ISBN 184353083X

• Kitchen Window: My Changing Memories of Mafe, Afi-Odelia E. Scruggs. NPR.org, November 9, 2005
• celtnet.org.uk, Mafe recipe.
• Recipe at Yahoo Answers.
• Recipe from Ghana.
• varriation of the Senegambian recipe.
• celtnet.org.uk, Um'bido recipe, Variation of Maafe.
• Malian recipe: Dorinda Hafner. A Taste of Africa. (2002).
• West African restaurant to open, Christina Yang, The Daily Pennsylvanian, 10/31/2002.
• EATS & DRINKS:Incomparable Senegalese, Tama Janowitz, New York Press, (nd). Credits Maafe as a Malian dish.
• Maffe - Senegalese recipe, ascribing a Malian source.
• Mafe recipe, Ivory Coast variation.
• Maffé à la Viande, with Lamb.
• 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.