Peanut Stew
This soup is believed to have originated in Mali and spread across western Africa with the proliferation of peanut farming by colonizers in the 16th century. There are many names for it—mafé, sauce d’arachide, tigadegena and groundnut stew—and ways to cook it. It is traditionally spicy, made with local vegetables, sometimes with meat and always with ground peanuts. Peanut butter speeds up the process here. Serve over warm rice or couscous, or with fufu, a dough-like side dish made from cassava.—Joshna Maharaj
Total 55 min
