Peanut stew
Stew in West African cuisine / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Peanut stew?
Summarize this article for a 10 year old
Peanut stew or groundnut stew, also known as maafe (Wolof, mafé, maffé, maffe), sauce d'arachide (French) or tigadèguèna is a stew that is a staple food in Western Africa.[1] While maafe is a dish from Senegal, tigadèguèna originates from the Mandinka and Bambara people of Mali.[2]
Alternative names | Groundnut stew |
---|---|
Type | Stew |
Place of origin | Senegal, Mali |
Region or state | West Africa |
Main ingredients | Meat (lamb, beef, or chicken), tomatoes, onions, garlic, cabbage, leaf or root vegetables, peanuts |
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.[3]
Domodah is a sauce also used by Gambians, whose name has been borrowed from the Mandinka language.[4][5] In Senegal domodah or domoda refers to flour-thickened soup or stew, which is different from mafe that uses peanut paste.[6] Senegalese maafe is a favorite dish among several Senegal and Gambia ethnic groups, it has become the national dish in Mali as well as a popular dish across West Africa, even outside West Africa such as in Cameroon and France.[7]
Variants of Senegalese maafe appear in the cuisine of nations throughout West Africa and Central Africa. It is very similar to groundnut soup. It may be prepared with lamb, beef, chicken, or without meat.[8][9][1][10] In Ghana, this stew is usually eaten with fufu.[10]