Maafe
Maafe
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| Alternative names | Groundnut stew |
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| Type | Stew |
| Place of origin | Mali |
| Main ingredients | Meat (Lamb, beef, or chicken), tomatoes, onions, garlic, cabbage, leaf or root vegetables, peanuts |
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Maafe (Wolof; var. mafé, maffé, maffe, sauce d'arachide (French), tigadèguèna or tigadenena (Bamana; literally 'peanut butter sauce'), or groundnut stew, is a stew or sauce (depending on water content) common to much of West Africa. It originates from the Mandinka and Bambara people of Mali. Variants of the dish appear in the cuisine of nations throughout West Africa and Central Africa.
Made from lamb, beef, chicken, or without meat, maafe is cooked with a sauce based on groundnuts, especially peanut butter/paste, and tomatoes.
Recipes 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 coutries), 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. A variation of the stew, "Virginia peanut soup", even traveled with enslaved Africans to North America.
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