Home›Dishes›Format/Type›Sub-Saharan African Stews, Braises and Sauced DishesGroupSub-Saharan African Stews, Braises and Sauced DishesGathers the stews, braises and sauced dishes of Sub-Saharan African culinary traditions, including the West African peanut stew maafe, the Ivorian chicken stew kedjenou, the Cameroonian ndole of stewed ground peanuts and leaves, the Cape Verdean slow-cooked stew cachupa, the Malagasy stew of greens and zebu meat romazava, the Mozambican leaf dish matapa cooked with peanuts, and the South African potjiekos cooked in a cast iron pot. The grouping follows the region's own slow, moist-heat sauce cooking rather than the specific meat, fish or vegetable cooked in the sauce, since the same sauce base often carries several different dishes.FactsSub-Saharan African Stews, Braises and Sauced DishesSourcesComments (0)Reader Challenges (0)FactsComparisonPrimary Cooking MethodWell-attestedsolid ingredients simmered slowly in liquid 1Sub-Saharan African Stews, Braises and Sauced DishesFilter Results24 entriesDish FamilyAllSub-Saharan African Stews, Braises and Sauced Dishes (24)CuisineAllCameroonian Cuisine (1)Ethiopian Cuisine (2)Ghanaian Cuisine (3)Ivorian Cuisine (1)Malagasy Cuisine (2)Mozambican Cuisine (1)Nigerian Cuisine (3)Senegalese Cuisine (6)South African Cuisine (2)West African Cuisine (3)Main IngredientAllBeef (4)Black-Eyed Pea (1)Cabbage (3)Carrot (1)Cassava (2)Cauliflower (1)Chicken (6)Chickpea (1)Chili Pepper (2)Coconut (1)Crayfish (1)Fava Bean (1)Garlic (4)Ginger (1)Goat Meat (1)Ground Beef (1)Ground Meat (1)Lemon (2)Mustard (1)Onion (9)Palm Oil (1)Peanut (3)Potato (1)Rice (1)Sausage (1)Tomato (3)Vegetable (2)Era (Origin Period)All1300 (1)1609 (1)1800 (1)1836 (1)TraditionAllLenten Fasting Foods (1)Ramadan and Eid Feasting Traditions (1)Spice Trade Traditions (1)Street Food Culture (1)CourseAllMain Course (3)Snack or Street Food (1)Soup (1)Dietary SuitabilityAllContains Dairy or Egg (1)Contains Meat or Poultry (9)Origin RegionAllAfrica (6)Cabo Verde (1)Cameroon (1)Central Africa (1)Democratic Republic of the Congo (1)East Africa (1)Eritrea (2)Ethiopia (2)Ghana (2)India (1)Liberia (1)Madagascar (2)Mozambique (1)Nigeria (3)Senegal (6)Sierra Leone (1)South Africa (2)Uganda (1)West Africa (2)Yorubaland (1)Show ResultsBrowseCompareSelect all 24BobotieSub-Saharan African Stews, Braises and Sauced DishesCachupaSub-Saharan African Stews, Braises and Sauced DishesChicken YassaSub-Saharan African Stews, Braises and Sauced DishesDomodaSub-Saharan African Stews, Braises and Sauced DishesDoro WatSub-Saharan African Stews, Braises and Sauced DishesEwa AganyinSub-Saharan African Stews, Braises and Sauced DishesIsi ewuSub-Saharan African Stews, Braises and Sauced DishesIsombeSub-Saharan African Stews, Braises and Sauced DishesKatogoSub-Saharan African Stews, Braises and Sauced DishesKedjenouSub-Saharan African Stews, Braises and Sauced DishesKuku pakaSub-Saharan African Stews, Braises and Sauced DishesMaafeSub-Saharan African Stews, Braises and Sauced DishesMatapaSub-Saharan African Stews, Braises and Sauced DishesMoambe ChickenSub-Saharan African Stews, Braises and Sauced DishesMoin MoinSub-Saharan African Stews, Braises and Sauced DishesNdoléSub-Saharan African Stews, Braises and Sauced DishesPalaver SauceSub-Saharan African Stews, Braises and Sauced DishesPeanut StewSub-Saharan African Stews, Braises and Sauced DishesPotjiekosSub-Saharan African Stews, Braises and Sauced DishesRavitotoSub-Saharan African Stews, Braises and Sauced DishesRomazavaSub-Saharan African Stews, Braises and Sauced DishesShiroSub-Saharan African Stews, Braises and Sauced DishesThieboudienneSub-Saharan African Stews, Braises and Sauced DishesYassaSub-Saharan African Stews, Braises and Sauced DishesSources1. Stew (Wikipedia)Stew, lead section, preparation method (group)Quote, Stew, lead section, preparation method (group)A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.View the SourcePeanut stew (Wikipedia)Wikipedia, Peanut stew, lead section, dish named in the group descriptionQuote, Wikipedia, Peanut stew, lead section, dish named in the group descriptionPeanut stew or groundnut stew, also known as maafe (Wolof mafé, maffé, maffe), and pate d'arachide (French), is a staple food stew in Western Africa.View the SourceWikipedia: KedjenouWikipedia, Kedjenou, lead section, dish named in the group descriptionQuote, Wikipedia, Kedjenou, lead section, dish named in the group descriptionKedjenou (also known as Kedjenou poulet and Kedjenou de Poulet) is a spicy stew that is slow-cooked in a sealed canari (terra-cotta pot) over fire or coals and prepared with chicken or guinea hen and vegetables.View the SourceNdole, WikipediaWikipedia, Ndolé, lead section, dish named in the group descriptionQuote, Wikipedia, Ndolé, lead section, dish named in the group descriptionis a Cameroonian dish consisting of stewed ground peanuts, crayfish, garlic, onions, and ndoleh leavesView the SourceCachupa (Wikipedia)Wikipedia, Cachupa, lead section, dish named in the group descriptionQuote, Wikipedia, Cachupa, lead section, dish named in the group descriptionIt is a slow-cooked stew of corn (hominy), beans, fish or meat (sausage, pork, beef, goat or chicken), and often morcela (blood sausage).View the SourceRomazava (Wikipedia)Wikipedia, Romazava, lead section, dish named in the group descriptionis the national dish of Madagascar, consisting of greens, zebu meat, tomatoes, and onions, typically accompanied by a portion of rice.Has Member: Romazava, Lead paragraphRomazava ([rumaˈzavə̥]) is the national dish of Madagascar, consisting of greens, zebu meat, tomatoes, and onions, typically accompanied by a portion of rice.View the SourceMatapa (Wikipedia)Wikipedia, Matapa, lead section, dish named in the group descriptionis a typical Mozambican dish, prepared with young cassava, pumpkin, or spinach leaves which are usually ground in a large wooden mortar and pestle before being cooked with peanuts, tomatoes, garlic, onion and coconut milk.Has Member: Matapa, Lead paragraphMatapa or matata is a typical Mozambican dish, prepared with young cassava, pumpkin, or spinach leaves which are usually ground in a large wooden mortar and pestle before being cooked with peanuts, tomatoes, garlic, onion and coconut milk.View the SourcePotjiekos, WikipediaWikipedia, Potjiekos, lead section, dish named in the group descriptionQuote, Wikipedia, Potjiekos, lead section, dish named in the group descriptionIt is traditionally cooked in a round, cast iron, three-legged cauldron, the potjie.View the SourceRavitoto (Wikipedia)Has Member: Ravitoto, Lead paragraphQuote, Has Member: Ravitoto, Lead paragraphRavitoto (French: ravitoto [ravˈtutʷ]) is a traditional dish in Malagasy cuisine.View the SourceComments (0)No comments yet. 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