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] It originates from the Mandinka and Bambara people of Mali.[2]
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].
Maafe or mafé was improved and readapted to Senegalese gastronomy, Malian maafe and Senegalese maafe being in taste and consistency different[13]. Unlike Malian maafe, which is more watery and traditionally 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, it is also prepared in various countries in West Africa as well as outside the African continent. In The Gambia, it is also called domodah.[14]
The Gambia
Domoda is a type of groundnut stew found in The Gambia.[15] Domoda is prepared using ground peanuts or peanut butter, meat, onion, tomato, garlic, seasonal vegetables and spices.[15][16] It has been described as one of the national dishes of The Gambia.[16] Domoda is typically served over rice, and is also sometimes served over findi, a grain that is similar to couscous in consistency.[16]
Gallery
Groundnut stew prepared with fried groundnut paste, fish, eggs and hot palm oil
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. ISBN978-1-55832-787-0.
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. ISBN978-1-61069-469-8.
This article uses material from the Wikipedia article Domoda, and is written by contributors.
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