Peanut stew

Nri ahụekere ma ọ bụ nri ahụekere, nke a na-akpọkwa maafe (Wolof, mafé, maffé, maffe), sauce d'arachide (French), tigadèguèna ma ọ bụ domoda, bụ nri a na-eri n'Ebe Ọdịda Anyanwụ Afrịka.^[1] O sitere na ndị Mandinka na Bambara nke Mali.^[2]

Aha kwesịrị ekwesị maka ya n'asụsụ Mandinka bụ domodah ma ọ bụ tigadegena (n'ụzọ nkịtị. 'nri ahụekere', ebe tige bụ 'nri'', dege bụ 'mkpụrụ', na na bụ 'nsi ahụ') na Bamanankan.^[3]

☁Domodah bụkwa sauce's ndị Gambia jikwa ya, ebe e si na asụsụ Mandinka gbaziri. Na Senegal, domodah ma ọ bụ domoda na-ezo aka na ofe ma ọ bụ stew nwere ntụ ọka, nke dị iche na nke mafe nke na-eji mmado ahụekere. Ọ bụ nri na-amasịkarị n'etiti ọtụtụ agbụrụ Senegal na Gambia. Site na mgbasawanye nke ịkụ mkpụrụ osisi n'oge oge ọchịchị, Maafe aghọwokwa nri na-ewu ewu n'ofe West Africa, ọbụna na mpụga West Africa dị ka Cameroon na France.

Ụdị nri ahụ na-apụta na nri nke mba dị iche iche na West Africa na Central Africa. Ọ dị nnọọ ka ofe mkpụrụ osisi. O nwere ike ịbụ na e ji nwa atụrụ, anụ ehi, anụ ọkụkọ, ma ọ bụ na-enweghị anụ, a na-esi maafe na ofe dabere na mkpụrụ osisi, ọkachasị ahụekere butter / paste, na tomato.^[4]^[5]^[1]^[6] Na Ghana, a na-ejikarị fufu eri nri a.^[6]

Mgbanwe dị iche iche

Ntụziaka maka stew dịgasị iche iche, mana ọ na-agụnyekarị ọkụkọ, tomato, yabasị, galik, cabbage, na akwụkwọ ma ọ bụ akwụkwọ nri mgbọrọgwụ. Nsụgharị ndị ọzọ gụnyere okra, ọka, karọt, sinamọn, ose ọkụ, paprika, ose ojii, turmeric, cumin, na ihe ndị ọzọ na-esi ísì ụtọ. A na-ejikarị osikapa ọcha (na Senegal, Mauritania na Gambia), fonio ma ọ bụ to (mkpụrụ ọka) na Mali, buwo ma ọ bụ tuo omo (mkpụrụ osikapa ma ọ bụ millet) na Northern Nigeria, Niger, na Northern Ghana, couscous (dị ka West Africa zutere Sahara, na mba Sahelian), ma ọ bụ fufu na poteto na mpaghara ndị ọzọ na-ekpo ọkụ, dị ka Ivory Coast. Um'bido bụ ụdị dị iche iche na-eji akwụkwọ ndụ akwụkwọ ndụ, ebe a na-esi maafe nke Ghana na àkwá e siri esi. Ụdị stew, "Virginia peanut soup", ọbụna soro ndị ohu Africa gaa North America.^[7]

Gambia

Domoda bụ ụdị nri a na-etinye n'ime ala nke a na-ahụ na Gambia.^[8] A na-akwadebe Domoda site na iji ahụekere, ma ọ bụ ahụekere, anụ, yabasị, tomato, galik, akwụkwọ nri na ihe na-esi ísì ụtọ.^[8]^[9] A kọwawo ya dị ka otu n'ime nri mba nke Gambia.^[9] A na-ejikarị Domoda n'elu osikapa, a na-ejikwa ya mgbe ụfọdụ n'elu findi, ọka nke yiri couscous n'usoro.^[9]

Ihe ngosi

Nri a na-esi n'ọkụ nke e ji ihe a na-akpọ groundnut paste, azụ̀, àkwá na mmanụ nkwụ na-ekpo ọkụ mee ka a na-eme nri a na-eri n'ọkụ
Domoda e ji osikapa mee

Hụkwa

Ebensidee

↑ ^1.0 ^1.1 Collective (2013). Moosewood Restaurant Favorites. St. Martin's Press. ISBN 978-1-250-00625-7. Retrieved on September 9, 2016.
↑ James McCann. Stirring the pot: a history of African cuisine, p132. Ohio University Press, 2009ISBN 0-89680-272-8
↑ The Hirshon Malian Peanut Stew – Tigadegena (en-US). ✮ The Food Dictator ✮ (2016-09-22). Retrieved on 2020-05-29.
↑ Dorinda Hafner. Maafe - Chicken And Peanut Stew - Mali. Chef2Chef culinary portal. Archived from the original on 2007-02-03. Retrieved on 2007-03-03.
↑ Ester Goody (2012). "Ghanaian Groundnut Stew", in Jessica Kuper: The Anthropologist'S Cookbook. Taylor & Francis, 81–83. ISBN 978-1-136-16789-8.
↑ ^6.0 ^6.1 Wright (2012). "Groundnut Stew from Ghana", Best Stews in the World: 300 Satisfying One-Dish Dinners, from Chilis and Gumbos to Curries and Cassoulet. Harvard Common Press. ISBN 978-1-55832-787-0.
↑ Where Settlers, Slaves and Natives Converged, a Way of Eating Was Born, By Geneva Collins, Washington Post Staff Writer, Wednesday, May 9, 2007; Page F01.
↑ ^8.0 ^8.1 Jacob (2014). "The Gambia", The World Cookbook: The Greatest Recipes from Around the Globe, 2nd Edition: The Greatest Recipes from Around the Globe. ABC-CLIO. ISBN 978-1-61069-469-8.
↑ ^9.0 ^9.1 ^9.2 Saine (2012). Culture and Customs of Gambia, Culture and customs of Africa. Greenwood. ISBN 978-0-313-35910-1.

Ịgụ ihe ọzọ

Kitchen Window: My Changing Memories of Mafe, Afi-Odelia E. Scruggs. NPR.org, November 9, 2005
EATS & DRINKS:Incomparable Senegalese, Tama Janowitz, New York Press, (nd). O kwuru na Maafe bụ nri Mali.
The Modern Soul of African Cuisine, Food Product Design news, 05/04/2007.
ọkụkọ na akwụkwọ nri a na-esi n'ime ahụekere. Gourmet Magazine, Jenụwarị 2002. E nyere Maafe dị ka nri Bambara.

Njikọ mpụga

Nchịkọta nri Mafe
ọdịiche nke usoro nri Senegambian
Nchịkọta Um'bido, ụdị maafe
Nchịkọta nri Mali: Dorinda Hafner, A Taste of Africa (2002)
Nchịkọta maafe nke Senegal, nke na-ekwu na ọ bụ nke Mali
Nchịkọta Mafe, ọdịiche dị na Ivory Coast
Maffé à la viande, avec lamb (n'asụsụ French)

Templeeti:African cuisine

[Collective_Scherer_2013_p._127-1] 1.0 ^1.1 Collective (2013). Moosewood Restaurant Favorites. St. Martin's Press. ISBN 978-1-250-00625-7. Retrieved on September 9, 2016.

[2] James McCann. Stirring the pot: a history of African cuisine, p132. Ohio University Press, 2009ISBN 0-89680-272-8

[3] The Hirshon Malian Peanut Stew – Tigadegena (en-US). ✮ The Food Dictator ✮ (2016-09-22). Retrieved on 2020-05-29.

[C2C-4] Dorinda Hafner. Maafe - Chicken And Peanut Stew - Mali. Chef2Chef culinary portal. Archived from the original on 2007-02-03. Retrieved on 2007-03-03.

[Taylor_&_Francis_2012_p._81-5] Ester Goody (2012). "Ghanaian Groundnut Stew", in Jessica Kuper: The Anthropologist'S Cookbook. Taylor & Francis, 81–83. ISBN 978-1-136-16789-8.

[Wright_2012_p._408-6] 6.0 ^6.1 Wright (2012). "Groundnut Stew from Ghana", Best Stews in the World: 300 Satisfying One-Dish Dinners, from Chilis and Gumbos to Curries and Cassoulet. Harvard Common Press. ISBN 978-1-55832-787-0.

[7] Where Settlers, Slaves and Natives Converged, a Way of Eating Was Born, By Geneva Collins, Washington Post Staff Writer, Wednesday, May 9, 2007; Page F01.

[Jacob_Ashkenazi_2014-8] 8.0 ^8.1 Jacob (2014). "The Gambia", The World Cookbook: The Greatest Recipes from Around the Globe, 2nd Edition: The Greatest Recipes from Around the Globe. ABC-CLIO. ISBN 978-1-61069-469-8.

[Saine_2012_p._95-9] 9.0 ^9.1 ^9.2 Saine (2012). Culture and Customs of Gambia, Culture and customs of Africa. Greenwood. ISBN 978-0-313-35910-1.

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