 Tigadèguèna | |
| Alternative names | Groundnut stew |
|---|---|
| Type | Stew |
| Place of origin | Senegal,Mali |
| Region or state | West Africa |
| Main ingredients | Meat (lamb,beef, orchicken),tomatoes,onions,garlic,cabbage,leaf orroot vegetables,peanuts |
Peanut stew orgroundnut stew, also known asmaafe (Wolof,mafé,maffé,maffe),sauce d'arachide (French) ortigadèguèna is astew that is a staple food inWestern Africa.[1] While maafe is a dish from Senegal, tigadéguéna originates from theMandinka andBambara people ofMali.[2]
The proper name for it in theMandinka language isdomodah ortigadegena (lit. 'peanut butter sauce,' wheretige is 'peanut,'dege is 'paste,' andna is 'sauce') in Bamanankan.[3]
Domodah is a sauce also used byGambians, whose name has been borrowed from theMandinka language.[4][5] InSenegaldomodah ordomoda refers to flour-thickened soup or stew, which is different frommaafe that uses peanut paste.[6] Senegalese maafe is a favorite dish among several Senegalese and Gambian ethnic groups; it has become the national dish in Mali as well as a popular dish acrossWest Africa, even outsideWest Africa such as inCameroon andFrance.[7]
Variants of Senegalese maafe appear in the cuisine of nations throughoutWest Africa andCentral Africa. It is very similar togroundnut soup. It may be prepared withlamb,beef,chicken, or without meat.[8][9][1][10] In Ghana, this stew is usually eaten withfufu.[10]
Recipes for the stew vary widely, but commonly includechicken,tomato,onion,garlic,cabbage, andleaf orroot vegetables. Other versions includeokra,corn,carrots,cinnamon,hot peppers,paprika,black pepper,turmeric,cumin, and otherspices. Maafe is traditionally served with whiterice (inSenegal,Mauritania,Guinea-Bissau andGambia),fonio orto (millet dough) inMali,tuwo oromo tuo (rice or millet dough) in NorthernNigeria,Niger, and NorthernGhana,couscous (as West Africa meets the Sahara, in Sahelian countries), orfufu andsweet potatoes in the more tropical areas, such as the Ivory Coast.Um'bido is a variation using greens, whileGhanaian maafe is cooked with boiled eggs.[11] "Virginia peanut soup", a variation of Senegalese maafe even traveled with enslaved Africans to North America.[12]
Maafe or mafé was improved from bassi guerte, a peanut butter sauce served with chere a Senegalese couscous on millet basis.[13] Malian tigadèguèna and Senegalese maafe being in taste and consistency different.[14] Unlike Malian tigadèguèna, which is traditionally more watery and prepared with unrefined shea butter, the type of maafe prepared and consumed inSenegal 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 and Gambia, it is also prepared in various countries in West Africa as well as outside the African continent. In The Gambia, it is called domodah.[15]
Domoda is a type of groundnut stew found inThe Gambia.[16] Domoda is prepared using ground peanuts or peanut butter, meat, onion, tomato, garlic, seasonal vegetables and spices.[16][17] It has been described as one of thenational dishes of The Gambia.[17] Domoda is typically served over rice, and is also sometimes served overfindi, a grain that is similar to couscous in consistency.[17]
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