Peanut steworgroundnut 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 originating in Senegal,[2] tigadéguéna originates from the Mandinka and Bambara peopleofMali.[3]
The proper name for it in the Mandinka languageisdomodahortigadegena (lit. 'peanut butter sauce,' where tige is 'peanut,' dege is 'paste,' and na is 'sauce') in Bamanankan.[4]
Tigadéguéna is often used synonymously with maafe, although the two are historically different and stem from different areas. Tigadéguéna is traditionally prepared with peanuts, which are known as Bambara peanuts, it is served with millet dough. Maafe on the other hand, is prepared with peanut butter and tomatoes. Peanuts as we know them today were first introduced in the 16th century in Senegal, tomato in the 19th century;[8] and in Mali during the 20th century.[9] Maafe is traditionally served with rice. It is a favorite dish among several Senegalese and Gambian 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.[10]
Maafe or mafé was improved from bassi guerte, a peanut butter sauce served with chere a Senegalese couscous on millet basis.[16] Malian tigadèguèna and Senegalese maafe being in taste and consistency different.[17] Unlike Malian tigadèguèna, which is traditionally more watery and prepared with unrefined shea butter, the type of maafe prepared and consumed in Senegal is a rice-based dish with a creamy peanut paste sauce, tomato, oil, meat, onion, garlic, vegetables and spices which give it a particular flavor. Senegalese maafe is not only the national dish in Mali and Gambia, it is also prepared in various countries in West Africa as well as outside the African continent. In The Gambia, it is called domodah.[18]
Domoda is a type of groundnut stew found in The Gambia.[19] Domoda is prepared using ground peanuts or peanut butter, meat, onion, tomato, garlic, seasonal vegetables and spices.[19][20] It has been described as one of the national dishes of The Gambia.[20] Domoda is typically served over rice, and is also sometimes served over findi, a grain that is similar to couscous in consistency.[20]
^ abWright, 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. ISBN978-1-55832-787-0.
^François Sigaut, Hélène Franconie, Monique Chastanet (2010). Couscous, boulgour et polenta transformer et consommer les céréales dans le monde. p. 161.{{cite book}}: CS1 maint: multiple names: authors list (link)
^Niang, Cheikh (2022). Cuisine d'Afrique et d'ailleurs.
^ abJacob, 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. ISBN978-1-61069-469-8.
