Maafe
Senegal
Rédacteur en chef
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Maafe is the groundnut stew of West Africa, and its name comes from the Mandinka word for sauce. That plainness is accurate: maafe is a peanut sauce, thickened and enriched until it coats meat and vegetables, and it is one of the most recognisable things the region cooks. It traces to the Mandinka and Bambara of Mali, where it is called tigadegena in Bamanankan and domodah in Mandinka, and it spread from there into Senegal and across the rest of West Africa. Each country renamed it: maafe in Senegal, sauce d'arachide in Côte d'Ivoire, domoda in the Gambia. It also crossed the Atlantic, and peanut soups in parts of the American South carry a clear family resemblance. Its history has an economic layer. Peanut stews existed before the peanut, made with indigenous groundnuts, and the arrival of the American peanut in the 16th century gave them a better crop. What entrenched maafe was the colonial period, when groundnut cultivation was expanded enormously for export and West African kitchens found themselves with far more peanuts than they had previously used. A dish partly shaped by a cash crop economy is not a diminished dish, and Senegalese eat maafe communally from a shared platter with rice, which is the ordinary form of a Senegalese meal.
Maafe traces to the Mandinka and Bambara peoples of Mali, where it is known as domodah and tigadegena, and spread from there across West Africa. Groundnut stews predate the arrival of the American peanut through 16th century Atlantic trade, and the dish became further entrenched during the colonial expansion of groundnut cultivation for export.
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Cut the beef into small pieces and heat the oil in a large deep pan.
Fry the meat until it takes on a light brown colour.
Chop the onions and tomatoes. Add the onions first and fry briefly before adding the chopped tomatoes.
Add the tomato concentrate and cook for 2 to 3 minutes. Add about 1.5 litres of water so the meat is completely covered.
Add the peanut butter to the water and stir slowly until no lumps remain.
Chop the sweet potato, potatoes, aubergine, carrots and chilli into large pieces and add them with the bay leaf and stock cubes. Simmer over low heat for about 50 minutes.
Cook the white rice.
Serve the rice and the thickened maafe sauce together on one large platter. Season with salt and pepper as needed.
3 avis
my beef took way longer than 60 mins to get soft, had to simmer it for almost an hour and a half before dropping in the aubergine so it wouldn't turn to mush. used 5 big scoops of smooth black cat peanut butter instead of 4 to make the sauce proper thick and lekker. kids devoured the sweet potato.
Abeg 4 tablespoons of peanut butter is too small for 1.5 litres of water. My sauce was way too watery after adding the chopped tomatoes and water, I had to double the groundnut paste and let it boil down until the oil came to the top. Meat was tender though.
Finding good halal beef rump in Minneapolis isn't hard if you go to Cedar-Riverside, but aubergine was so pricey this week so I just doubled the carrots. Stirring the peanut butter slowly into the warm water before leaving it to simmer stopped all the lumps, no stress at all sha. Taste took me right back, e sweet o.