Godhogan kacang

Maafe
	Maafe
Jeneng liyané	Groundnut stew
Jinis	Stew
Panggonan asal	Mali
Woworan pokok	Meat (lamb, beef, or chicken), tomatoes, onions, garlic, cabbage, leaf or root vegetables, peanuts
	Buku masakan: Maafe Médhia: Maafe

Rebus kacang utawa rebus kacang, uga diarani maafe ( Wolof, mafé, maffé, maffe ), saos d'arachide (Prancis), tigadèguèna utawa domoda, minangka rebus utawa saus sing dadi panganan pokok ing Afrika Kulon . ^[1] Asale saka Mandinka lan Bambara wong Mali . ^[2]

Jeneng sing cocog kanggo basa Mandinka yaiku domodah utawa tigadegena (saos 'saus butter kacang,' ing endi tige 'kacang,' dege 'tempel', lan na 'saus') ing Bamanankan. ^[3]

Varian sajian kasebut ditampilake ing masakan bangsa ing saindenging Afrika Kulon lan Afrika Tengah . Mirip banget karo sup kacang aren . Bisa uga konsistensi luwih kenthel. Digawe saka domba, daging sapi, pitik, utawa tanpa daging, maafe dimasak nganggo saus adhedhasar kacang, utamane mentega kacang / tempel, lan tomat . ^[4] Tempel kacang sok dianggo bahan. ^[5] ^[6] ^[7] Ing Ghana, rebusan kacang gandum asring diiringi fufu

.

Galeri

Rebus kacang-kacangan disiapake nganggo pasta kacang goreng, iwak, endhog lan minyak sawit panas
Domoda dadi sego

Referensi

↑ Collective, The Moosewood; Scherer, J. (2013). Moosewood Restaurant Favorites. St. Martin's Press. kc. 127. ISBN 978-1-250-00625-7. Dibukak ing 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". ✮ The Food Dictator ✮ (ing basa Inggris Amérika Sarékat). 2016-09-22. Dibukak ing 2020-05-29.
↑ Dorinda Hafner. "Maafe - Chicken And Peanut Stew - Mali". Chef2Chef culinary portal. Diarsip saka sing asli ing 2007-02-03. Dibukak ing 2007-03-03.
↑ Ester Goody (2012). "Ghanaian Groundnut Stew". Ing Jessica Kuper (èd.). The Anthropologist'S Cookbook. Taylor & Francis. kc. 81–83. ISBN 978-1-136-16789-8.
↑ Collective, The Moosewood; Scherer, J. (2013). Moosewood Restaurant Favorites. St. Martin's Press. kc. 127. ISBN 978-1-250-00625-7. Dibukak ing September 9, 2016.
↑ Wright, C.A. (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. kc. 408. ISBN 978-1-55832-787-0.

[Collective_Scherer_2013_p._127-1] Collective, The Moosewood; Scherer, J. (2013). Moosewood Restaurant Favorites. St. Martin's Press. kc. 127. ISBN 978-1-250-00625-7. Dibukak ing 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". ✮ The Food Dictator ✮ (ing basa Inggris Amérika Sarékat). 2016-09-22. Dibukak ing 2020-05-29.

[C2C2-4] Dorinda Hafner. "Maafe - Chicken And Peanut Stew - Mali". Chef2Chef culinary portal. Diarsip saka sing asli ing 2007-02-03. Dibukak ing 2007-03-03.

[Taylor_&_Francis_2012_p._812-5] Ester Goody (2012). "Ghanaian Groundnut Stew". Ing Jessica Kuper (èd.). The Anthropologist'S Cookbook. Taylor & Francis. kc. 81–83. ISBN 978-1-136-16789-8.

[Collective_Scherer_2013_p._1272-6] Collective, The Moosewood; Scherer, J. (2013). Moosewood Restaurant Favorites. St. Martin's Press. kc. 127. ISBN 978-1-250-00625-7. Dibukak ing September 9, 2016.

[Wright_2012_p._4082-7] Wright, C.A. (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. kc. 408. ISBN 978-1-55832-787-0.

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