Peanut stew
 Maafe | |
| Alternative names | Groundnut stew |
|---|---|
| Type | Stew |
| Place of origin | Mali |
| Region or state | West Africa |
| Main ingredients | Meat (lamb, beef, or chicken), tomatoes, onions, garlic, cabbage, leaf or root vegetables, peanuts |
Peanut stew or groundnut stew, also known as maafe (Wolof,), sauce d'arachide (French) or tigadèguèna is a stew. It is a staple food in Western Africa.[1]
Domodah is a sauce also used by Gambians. The name is from the Mandinka language.[2][3] In Senegal domodah or domoda means a flour-thickened soup or stew. That is different from mafe which uses peanut paste.[4] In the colonial period groundnuts were grown for money. Peanut stew then became popular in West Africa and in Cameroon and France.
Peanut stew is very similar to groundnut soup. It may be made with lamb, beef, chicken, or without meat.[5][6][1][7] In Ghana it is usually eaten with fufu.[7]
Variations
[change | change source]There are many recipes for the soup. Most of them include chicken, tomato, onion, garlic, cabbage, and leaf or root vegetables. There may also be okra, corn, carrots, cinnamon, hot peppers, paprika, black pepper, turmeric, cumin, and other spices. It is traditionally served with white rice in Senegal, Mauritania, Guinea-Bissau and Gambia. In Mali it is served with millet dough. In Northern Nigeria and Niger it is served with either rice or millet dough. In Northern Ghana it is served with couscous. In the more tropical areas, like the Ivory Coast it is served with or fufu and sweet potatoes. In Ghana it is cooked with boiled eggs.[8] Um'bido is a variation made with just spinach. and peanuts[9] "Virginia peanut soup", which is very similar, was brought by enslaved Africans to North America.[10] Vegan peanut stew is now eaten in the USA.[11]
The Gambia
[change | change source]Domoda is a type of peanut stew in The Gambia.[12] It is made with ground peanuts or peanut butter, meat, onion, tomato, garlic, seasonal vegetables and spices.[12][13] It is one of the national dishes of The Gambia.[13] Domoda is usually served on rice. It is sometimes served on findi, a grain that is like couscous.[13]
Gallery
[change | change source]-
Groundnut stew prepared with fried groundnut paste, fish, eggs and hot palm oil
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Domoda served with rice
References
[change | change source]- ↑ 1.0 1.1 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, 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.
- ↑ 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.
- ↑ 7.0 7.1 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 Archived 2016-03-03 at the Wayback Machine Ghanaian Maafe: My Changing Memories of Mafe
- ↑ "Um'Bido (Greens and Peanuts)". RecipeLand.com. Retrieved 2024-03-23.
- ↑ 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.
- ↑ Ansong, Kofi (2024-03-12). "How the Bay Area Taught Me to Love Vegan Food — and Make It Ghanaian". www.kqed.org. Retrieved 2024-03-23.
- ↑ 12.0 12.1 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. Vol. 1. ABC-CLIO. p. 481. ISBN 978-1-61069-469-8.
- ↑ 13.0 13.1 13.2 Saine, Abdoulaye (2012). Culture and Customs of Gambia. Culture and customs of Africa. Greenwood. p. 95. ISBN 978-0-313-35910-1.
Further reading
[change | change source]- 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 Archived 2008-04-20 at the Wayback Machine. Gourmet Magazine, January 2002. Credits Maafe as a Bambara dish.
Other websites
[change | change source]
- Mafe recipe
- variation of the Senegambian recipe Archived 2019-03-27 at the Wayback Machine
- Um'bido recipe, variation of maafe
- 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)