| Tigadèguèna | |
| Alternate Name: | Groundnut stew |
| Country: | Senegal, Mali |
| Region: | West Africa |
| Type: | Stew |
| Main Ingredient: | Meat (lamb, beef, or chicken), tomatoes, onions, garlic, cabbage, leaf or root vegetables, peanuts |
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 originating in Senegal,[2] tigadéguéna originates from the Mandinka and Bambara people of Mali.[3]
The proper name for it in the Mandinka language is domodah|italic=yes or tigadegena|italic=yes (lit. 'peanut butter sauce,' where tige is 'peanut,' dege is 'paste,' and na is 'sauce') in Bamanankan.[4]
Domodah|italic=yes is a sauce also used by Gambians, whose name has been borrowed from the Mandinka language.[5] [6] In Senegal domodah or domoda refers to flour-thickened soup or stew, which is different from maafe that uses peanut paste.[7]
Tigadéguéna is often used synonymously with maafe, although the two are historically different and stem from different areas. Tigadéguéna is traditionally prepared with peanuts, which are known as Bambara peanuts, it is served with millet dough. Maafe on the other hand, is prepared with peanut butter and tomatoes. Peanuts as we know them today were first introduced in the 16th century in Senegal, tomato in the 19th century;[8] and in Mali during the 20th century.[9] Maafe is traditionally served with rice. It 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 across West Africa, even outside West Africa such as in Cameroon and France.[10]
Variants of Senegalese maafe appear in the cuisine of nations throughout West Africa and Central Africa. It is very similar to groundnut soup. It may be prepared with lamb, beef, chicken, or without meat.[11] [12] [13] In Ghana, this stew is usually eaten with fufu.
Recipes for the stew vary widely, 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, Guinea-Bissau and Gambia), fonio or to (millet dough) in Mali, tuwo or omo tuo (rice or millet dough) in Northern Nigeria, Niger, and Northern Ghana, 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.[14] "Virginia peanut soup", a variation of Senegalese maafe even traveled with enslaved Africans to North America.[15]
Maafe or mafé was improved from bassi guerte, a peanut butter sauce served with chere a Senegalese couscous on millet basis.[16] Malian tigadèguèna and Senegalese maafe being in taste and consistency different.[17] Unlike Malian tigadèguèna, which is traditionally more watery and prepared with unrefined shea butter, the type of maafe prepared and consumed in Senegal 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.[18]
Domoda is a type of groundnut stew found in The Gambia.[19] Domoda is prepared using ground peanuts or peanut butter, meat, onion, tomato, garlic, seasonal vegetables and spices.[20] It has been described as one of the national dishes of The Gambia. Domoda is typically served over rice, and is also sometimes served over findi, a grain that is similar to couscous in consistency.
Dorinda Hafner, A Taste of Africa (2002)