| 词条 | Peanut stew | ||
| 释义 |
| name = Maafe | image = Mafé Sénégalais.jpg | caption = Maafe | alternate_name = Groundnut stew | country = Mali | region = | creator = | course = | type = Stew | served = | main_ingredient = Meat (Lamb, beef, or chicken), tomatoes, onions, garlic, cabbage, leaf or root vegetables, peanuts | variations = | calories = | other = }}Peanut stew or groundnut stew, called maafe (Wolof; var. mafé, maffé, maffe), sauce d'arachide (French), tigadèguèna (or tigadegena, in Bamana; literally 'peanut butter sauce'), or domoda, is a stew or sauce (depending on water content) is a dish common to much of West Africa. It is a staple food in Western Africa.[1] It originates from the Mandinka and Bambara people of Mali.[2] Variants of the dish appear in the cuisine of nations throughout West Africa and Central Africa. It is very similar to groundnut soup. It may have a thicker consistency. Made from lamb, beef, chicken, or without meat, maafe is cooked with a sauce based on groundnuts, especially peanut butter/paste, and tomatoes.[3] Peanut paste is sometimes used as an ingredient.[4] Groundnut stew is sometimes prepared with the addition of meat, such as chicken, and vegetables.[1][4][5] In Ghana, groundnut stew is often accompanied with fufu.[5] HistoryThe dish originated with the Mandinka and Bambara people of Mali. 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. Domodah is also used by Gambians, having been borrowed from the Mandinka language.[6][7] In Senegal domodah or domoda is another dish different from mafe.{{citation needed|date=January 2019}} It is a favorite dish among several Senegal and Gambia 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. VariationsRecipes for the stew vary wildly, but commonly include chicken, tomato, onion, garlic, cabbage, and leaf or root vegetables. Other versions include okra, corn, carrots, cinnamon, hot peppers, paprika, black pepper, turmeric, cumin, and other spices. Maafe is traditionally served with white rice (in Senegal, Mauritania and Gambia), fonio or to (millet porridge) in Mali, couscous (as West Africa meets the Sahara, in Sahelian countries), or fufu and sweet potatoes in the more tropical areas, such as the Ivory Coast. Um'bido is a variation using greens, while Ghanaian maafe is cooked with boiled eggs.[8] A variation of the stew, "Virginia peanut soup", even traveled with enslaved Africans to North America.[9] The GambiaDomoda is a type of groundnut stew found in The Gambia.[10] Domoda is prepared using ground peanuts, or peanut butter, meat, onion, tomato, garlic seasonal vegetables and spices.[10][11] It has been described as one of the national dishes of The Gambia.[11] Domoda is typically served over rice, and is also sometimes served over findi, which is a grain that is similar to couscous in consistency.[11] GallerySee also{{Portal|Food}}{{div col|colwidth=30em}}
References1. ^1 {{cite book|url=https://books.google.com/books?id=WZM3AAAAQBAJ&pg=PA127|title=Moosewood Restaurant Favorites|last=Collective|first=The Moosewood|last2=Scherer|first2=J.|publisher=St. Martin's Press|year=2013|isbn=978-1-250-00625-7|page=127|accessdate=September 9, 2016}} 2. ^James McCann. Stirring the pot: a history of African cuisine, p132. Ohio University Press, 2009ISBN 0-89680-272-8 3. ^{{cite web|url=http://recipes.chef2chef.net/recipe-archive/30/164262.shtml|title=Maafe - Chicken And Peanut Stew - Mali|author=Dorinda Hafner|work=Chef2Chef culinary portal|accessdate=2007-03-03}} 4. ^1 {{cite book|url=https://books.google.com/books?id=QxWwqqyz5KUC&pg=PA81|title=The Anthropologist'S Cookbook|author=Ester Goody|publisher=Taylor & Francis|year=2012|isbn=978-1-136-16789-8|editor=Jessica Kuper|pages=81–83|chapter=Ghanaian Groundnut Stew}} 5. ^1 {{cite book|url=https://books.google.com/books?id=ngdjDAAAQBAJ&pg=PT408|title=Best Stews in the World: 300 Satisfying One-Dish Dinners, from Chilis and Gumbos to Curries and Cassoulet|last=Wright|first=C.A.|publisher=Harvard Common Press|year=2012|isbn=978-1-55832-787-0|page=408|chapter=Groundnut Stew from Ghana}} 6. ^James McCann. Stirring the pot: a history of African cuisine, p132. Ohio University Press, 2009. {{ISBN|0-89680-272-8}} 7. ^Emma Gregg, Richard Trillo. Rough guide to the Gambia, p39. Rough Guides, 2003. {{ISBN|1-84353-083-X}} 8. ^Um'bido (greens & Peanuts) Recipe Ghanaian Maafe: My Changing Memories of Mafe 9. ^[https://www.washingtonpost.com/wp-dyn/content/article/2007/05/08/AR2007050800381.html 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. 10. ^1 {{cite book|url=https://books.google.com/books?id=GmqEAwAAQBAJ&pg=PA481|title=The World Cookbook: The Greatest Recipes from Around the Globe, 2nd Edition: The Greatest Recipes from Around the Globe|last=Jacob|first=J.|last2=Ashkenazi|first2=M.|publisher=ABC-CLIO|year=2014|isbn=978-1-61069-469-8|volume=1|page=481|chapter=The Gambia}} 11. ^1 2 {{cite book|url=https://books.google.com/books?id=ikWccsfwZJAC&pg=PA95|title=Culture and Customs of Gambia|last=Saine|first=Abdoulaye|publisher=Greenwood|year=2012|isbn=978-0-313-35910-1|series=Culture and customs of Africa|page=95}} Further reading
External links{{commonscat}}
11 : Stews|African cuisine|Nigerian cuisine|Senegalese cuisine|Guinean cuisine|Malian cuisine|Gambian cuisine|Ghanaian cuisine|Ivorian cuisine|Peanut dishes|National dishes |
||
| 随便看 |
|
开放百科全书收录14589846条英语、德语、日语等多语种百科知识，基本涵盖了大多数领域的百科知识，是一部内容自由、开放的电子版国际百科全书。