They were originally made for up to 20 people, so I did not include quantities on many of the ingredients lists. Also, quantities here are often given in terms of price, as in a nogaas of milk powder. Nogaas means 20 in pulaar, which you multiply by 5 to get the coin amount of 100cfa, which translates to about $0.20, which still makes no sense because you couldn't buy a Senegalese equivalent in America. What I'm trying to say is that the recipes don't always translate directly. It is my goal to cook these again in smaller servings so that I can give more exacting measurements but I haven't gotten to it yet. Also note that these were collected from my host family, so they may be a bit different than what you have experienced as standardized written recipes are not really a thing here. Have fun experimenting with these!
Maafe Tigidigi
serves 10+
1 small bag of white pepper
1 TBSP (approx) of black pepper
Salt to taste
1 postcard size packet of tomato paste
3 small onions
2 bullion cubes
approx 1 jar of natural peanut butter
1 large pot of cooked white rice (this pot's diameter should be about the diameter of my forearm. I am 5'5)
meat (stew type meat of your choice, we used goat)
Sauce pot should be the diameter of a size 8.5-9 foot and deep enough that frying won't splash you
- Make a pot of white rice, set aside
- Fry meat in a pot with oil to almost cover it, tomato paste and some salt
- Once the meat is browned, add water until the pot is 3/4 full, bring to a boil
- Add peanut butter and stir to combine
- Cook for ~50 min, covered
- Mash white pepper, black pepper, bullion cubes, and onion together in a mortar and pestle
- Add pounded ingredients to sauce along with salt to taste
- Cook, simmering, 25 more minutes. Alternatively, you could probably make this well in a crock pot. Stir occasionally
- Ending consistency should be a slightly thick liquid sauce. Season as needed. You may need more salt or pepper. Sometimes I find I need to add more tomato paste or even ketchup to get just the right flavor (I have made this one twice myself).
- Serve hot over rice and enjoy!
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| My American family experiencing my Senegalese cooking |
*****
Maafe Domada
serves 10+
- Make a pot of white rice, set aside
- Gut and salt fish, fry in oil that covers half of its width. Turn over after 5 min, take out after 10 min.
- Do not discard the oil, take about 2 ladles out and reserve
- Add a packet of tomato paste to the oil
- Add water to fill the pot 2/3 of the way full, bring to a boil
- Remove bones from your fish and put the chunks back into the pot. Lower heat.
- Pound together 2 small onions, black pepper, 3 bullion cubes, garlic and salt in a mortar and pestle
- Add the pounded ingredients to the pot.
- The sauce should now be dark brown-red and simmering slightly, partially covered. Let simmer 15-20 min while you prepare the flour mixture
- Take ~1kg of flour in a separate bowl and add a ladle of hot sauce to it, stirring to combine
- Stir flour-broth mix into the larger pot. Keep at a low boil, uncovered, and stir until smooth
- Take pot off heat and stir in 25 cl of white vinegar in spoonfulls to taste. Add reserved oil, salt and pepper as necessary
- Pour hot sauce over rice and serve
note that this recipe can also be made with meat as the maafe tigidigi was
*****
Dakhine
serves 10+
tomato paste
dried fish
peanuts
bullion cubes
garlic
onions
beans
rice
- Pound peanuts to a fine powder, sifting to make it a uniform powder
- Heat a slim layer of oil in a pot
- Add water to fill the pot 2/3 full and stir in tomato paste
- Add powdered peanuts and dried fish, bring to a boil
- After 5 min, add beans and season with salt
- Pound together garlic and bullion cubes, add to pot. Simmer, stirring occasionally
- After 30 min of total cooking, add rice. Bring to a boil and stir occasionally, making sure to scrape the sides and bottom
- After 45 min total cooking time, remove from heat and serve
*****
Gosee Gerte
serves 10+
powdered milk
peanuts
sugar
rice
- Boil 1/2 a pot of water
- Pound and sift peanuts to a uniform powder
- Add a handful of rice to peanuts and pound until coarse
- Add peanut rice mix to boiling water. Stir occasionally.
- Add the rest of the rice and all of the milk
- Add water if the mixture gets too thick, you want the rice to keep cooking
- Take off heat after 45 min or when rice is very soft. Add sugar to taste.
- Serve and enjoy
*****
Chokhay
serves 10+
1 kg beans
4 medium onions
4 cloves garlic
3 cubes bullion
10-12 small dried hot peppers (can substitute red pepper)
salt and pepper
- Cook beans until soft and set aside
- Roughly chop onions
- Pound together hot peppers, bullion cubes, black pepper and garlic
- Mix pounded spices to onions with a splash of white vinegar
- Heat oil in a pot. Add tomato paste and stir
- Add water to fill pot 2/3 full
- Add salt to taste and simmer
- Add onion and spice mixture to pot
- Add cooked beans back to the pot and bring to a boil
- After 30 min of cooking, add a splash or two of white vinegar
- After 5 more minutes, take off heat and serve
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