Mafé as in Africa

Mafé is an emblematic dish of Senegalese cuisine, although it can also be found in other countries in the region.

It originated in Mali, where it is known as Tigua Degué.

You’ll recognize it by its creamy peanut sauce with tomato, spinach and varying degrees of spiciness.

Traditionally, peanuts are crushed with a wooden roller, a rolling pin or a bottle.

In the cities, however, we use Dakatine peanut paste, the box of which is famous throughout Africa.

But I used the organic dough I’m used to by now.
As for the vegetables, there’s a choice found at the market, but there’s often a base of carrot and sweet potato. And for protein here we use seitan, accompanied by sorghum.
To give a tangy note and a little power to the sauce, I also added a little ginger and smoked paprika.
Without boasting, I really loved the result:

you’re in for a treat!

What is sorghum?
Sorghum, also spelled “sorgo”, is a grassy plant native to Ethiopia,

This cereal is extremely resistant to drought, which is why it is widely grown in Africa, India and South America. Depending on the continent, it goes by different names: “coarse millet” in Africa, “Indian millet” in Asia, “Egyptian wheat” in the Middle East, for example.

The health and nutritional benefits of sorghum
Sorghum is gluten-free and rich in many minerals, including iron, calcium and phosphorus. Sorghum is also a good source of protein and dietary fiber.