Home›Stews, Braises and Sauced Dishes›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.FactsBrowse BySourcesComments (0)Reader Challenges (0)FactsComparisonPrimary Cooking MethodWell-attestedsolid ingredients simmered slowly in liquid 1Browse ByAll Sub-Saharan African Stews, Braises and Sauced DishesSub-Saharan African Stews, Braises and Sauced Dishes24 entriesSub-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)Format/TypeAllSub-Saharan African Stews, Braises and Sauced Dishes (24)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 24BobotieStews, Braises and Sauced Dishes2 linksCachupaStews, Braises and Sauced Dishes5 linksChicken YassaStews, Braises and Sauced Dishes4 linksDomodaStews, Braises and Sauced Dishes1 linkDoro WatStews, Braises and Sauced Dishes6 linksEwa AganyinStews, Braises and Sauced Dishes6 linksIsi ewuStews, Braises and Sauced Dishes1 linkIsombeStews, Braises and Sauced Dishes1 linkKatogoStews, Braises and Sauced Dishes1 linkKedjenouStews, Braises and Sauced Dishes2 linksKuku pakaStews, Braises and Sauced Dishes2 linksMaafeStews, Braises and Sauced Dishes9 linksMatapaStews, Braises and Sauced Dishes2 linksMoambe ChickenStews, Braises and Sauced Dishes1 linkMoin MoinStews, Braises and Sauced Dishes2 linksNdoléStews, Braises and Sauced Dishes5 linksPalaver SauceStews, Braises and Sauced Dishes2 linksPeanut StewStews, Braises and Sauced Dishes9 linksPotjiekosStews, Braises and Sauced Dishes5 linksRavitotoStews, Braises and Sauced Dishes2 linksRomazavaStews, Braises and Sauced Dishes3 linksShiroStews, Braises and Sauced Dishes8 linksThieboudienneStews, Braises and Sauced Dishes3 linksYassaStews, Braises and Sauced Dishes5 linksSources1. 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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