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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] While maafe is a dish from Senegal, tigadéguéna originates from the Mandinka and Bambara people of Mali .
West African-Inspired Chicken & Peanut Stew. This stew is made by thickening a flavorful, tomato-y soup base with ground peanuts and root vegetables. The result is a creamy, nutty, spicy, earthy ...
Maafe—seasoned fish, chicken, lamb, or beef cooked with vegetables in a tomato and peanut butter sauce. Tchou or Chu - a tomato-based stew with vegetables, especially onions, and fish balls. Bassi-salté— A traditional stew, [4] seasoned meat cooked with tomato paste and vegetables over the local couscous called chere. Sombi—sweet milk ...
Recipes for the stew vary widely, but groundnut stew at its core is cooked with a sauce based on groundnuts , [7] the West African trinity of tomatoes, onion and chillies, and protein components such as mutton, beef or chicken. In the coastal regions of Senegal, maafe is frequently made with fish.
Ingredients1 pie dough sheet, yields 6 pastel. For the filling: 5 pounds ground bison. 1 cup chopped garlic. 4 medium red bell peppers, diced. 3 large yellow onion, diced. 3 tablespoons vegetable base
Sweet potato pie celebrates the harvest of sweet potatoes. A velvety sweet potato custard filling with warm spices gets baked on top of a pie crust. A velvety sweet potato custard filling with ...
Add the potatoes and tomatoes to the skillet and cook for 5 minutes. Stir in the raisins, cinnamon, red pepper, broth and water and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender. Stir in the chickpeas and spinach and cook until the spinach is wilted. Serve with the rice, if desired.
A South African dessert. It is a sweet pastry crust containing a creamy filling made from milk, flour, sugar and eggs. Merguez: North Africa: A very spicy, red sausage of mutton or beef. Mesfouf: Tunisia: Similar to couscous, with butter added. Mealie bread: South Africa: A traditional sweetened bread baked with Sweet corn.