Senegalese Sweet Potato Rice And Beans Stew Food
MAAFé
Maafé is a traditional West African recipe that consists of a beef stew cooked in peanut butter and tomatoes.
Provided by Betty Davies
Categories Plat Principal
Time 1h30m
Number Of Ingredients 10
Steps:
- Heat the oil in a heavy saucepan, add the onion, and cook over medium heat until it is translucent.
- Add the meat and continue to cook, stirring occasionally, until it is lightly browned on all sides.
- In a small bowl, mix the peanut butter with 1-½ cup (400 ml) of cold water and pour it over the meat.
- Dilute the tomato paste with 2 cups (500 ml) of hot water, and pour over the stew. Stir well.
- Add the remaining ingredients and lower the heat. Cover, and cook, stirring occasionally, for 1 hour, or until the meat is tender.
- Remove the thyme sprigs and bay leaves. Serve hot over white rice.
SENEGALESE SWEET POTATO, RICE AND BEANS STEW
Posted by Geri on www.ivu.org, posting for ZWT 7, Africa. I am cutting the recipe down as the original serves 17!!
Provided by smellyvegetarian
Categories Vegan
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In one big pot or vat, saute chopped garlic and onions.
- When translucent, add tomato paste and mix it in thoroughly.
- Then add water (about 5 cups)- when it boils add vegetable bouillion cube, beans, carrots and yams, pepper, hot pepper and salt.
- Boil until beans are tender.
- Then add rice.
- Boil 10 minutes covered, then 10 minutes uncovered.
- Don't stir until the very end.
- You may need to add some more water.
- If it is too watery, boil it uncovered some more.
SENEGALESE SWEET POTATO, RICE AND BEANS STEW
In the early 1990's, a housemate of mine went to Goree Island in Senegal, and came back with this recipe and a husband :-) This is a hearty, tasty stew of yams, black-eyed peas, and rice. I like to serve it on New Years Day. Use more or less hot pepper depending on your preference.
Provided by Geri by the Sea
Categories Stew
Time 1h
Yield 17 serving(s)
Number Of Ingredients 12
Steps:
- In one big pot or vat, saute chopped garlic and onions.
- When translucent, add tomato paste and mix it in thoroughly.
- Then add water (about 10 cups)- when it boils add vegetable bouillion cube, beans, carrots and yams, pepper, hot pepper and salt.
- Boil until beans are tender.
- Then add rice.
- Boil 10 minutes covered, then 10 minutes uncovered.
- Don't stir until the very end.
- You may need to add some more water.
- If it is too watery, boil it uncovered some more.
Nutrition Facts : Calories 357.9, Fat 7.1, SaturatedFat 1, Sodium 865.6, Carbohydrate 66.5, Fiber 4.7, Sugar 4.1, Protein 6.8
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- If using raw beans, soak the beans overnight. When ready, rinse and pour into a saucepan and put on high heat to boil. Add salt at the latter part of cooking when the black-eyed peas are almost soft.
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- Thiep bou dien (or Tchiéboudienne). Thieboudian is a national dish in Senegal. He is well known in his country, but also abroad. In Wolof, the fish is called “diene”.
- Chicken Yassa. Originally from Casamance, yassa chicken is a well known dish in Senegal and abroad. It consists of chicken, cut into marinated pieces (traditionally overnight) with onions, juice of several green limes topped with as much vinegar and peanut oil.
- Mafe Senegalese Beef Stew. Originally from Mali and Senegal, Mafe is a very delicious traditional dish of Senegal. It consists of meats (beef, mutton or chicken) or fish with sauce made from groundnut paste.
- Thiou. Thiou is a meat or fish dish, accompanied by a light vegetable-rich tomato sauce. It is sometimes prepared with palm oil (thiou shooting). Indeed, thiou shooting: fish with palm oil and onions accompanied by rice.
- Kaldou. Originally from Casamance, Kaldou is a dish that is prepared with fish, palm oil and vegetables. It is consumed with white rice and lime sauce.
- Thiéré bassi salté (or céré bassi salté). Coming from Sine-Saloum, Bassi Salty is a sweet-savory dish. It is a dish of couscous accompanied by a sauce well raised.
- Soupou kandja. Soupou Kandja is a favorite dish among Senegalese. It consists of meat served with okra sauce and palm oil. It is accompanied with rice, dried fish and dried mollusk, seafood, smoked fish.
- Domoda. Domoda is a dish originating in eastern Senegal. There are 3 varieties of domoda with meat, fish or dumplings. It is accompanied by vegetables, vinegar sauce with tomato, flour and white rice.
- Ngourbane soup or Lakhou bissap. It is a rustic dish of the center and the west, in country Wolof and Serer. It is prepared from millet semolina, called “sankkhal” of meat sometimes, dried fish, sorrel, tamarind, etc.
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- Heat 1 tablespoon of olive oil in a large pan. Add the onion and celery and cook over medium heat, stirring often, until they are translucent. About 10 minutes. Add 2 cloves of minced garlic and the spices. Stir and cook for about 2 minutes or until the spices release their aroma.
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