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what are the ingredients used in preparing mafe source?
Mafé is a traditional west African dish that can be found in the kitchens of Senegal and Mali. [ It's often served with a starch of some sort (rice, most often) to soak up the nutty stew juices, or, alternately, the starch is part of the stew itself, resulting in a drier braise. While there are a few mentions of mafé in eG Forums, there are no discussions of actually preparing it that I can find except this brief post by yours truly. There are a few recipes elsewhere, including this stew-like one and this more braise-y one , both of which are from the Food Network. Mafé is a forgiving
cold-weather dish, and one that, like most stews, benefits from reheating (read: swell as leftovers). I'm convinced that mafé is one of the great one-pot dishes in global cuisine, built on a solid base of sautéed onions, peanut-thickened stock, and hearty meat. Like other classics such as gumbo, cassoulet, and bibimbap, it affords tremendous variation within those guides; it would be hard to find very many vegetables that haven't made an appearance in a mafé pot somewhere, and there are lots of possibilities concerning herbs and spices. (I like to increase the heat quite a bit with cayenne, which I think plays off the silk of the nut oil just perfectly, for example.) Finally, it's a pleasant surprise if you've never had a savory peanut dish before, and kids in particular tend to think it is the bee's knees. The kitchen fills with a heady aroma - browned onion, ground peanuts - that's hard to describe and resist. ]
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Expert answered|selymi|Points 8872|
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Asked 9/21/2012 5:10:39 AM
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