I come from the eastern part of Maharashtra, the western state of India, where Mumbai is located. And most of our bhajis or vegetable dishes are stew-consistency with roasted & crushed peanut powder for consistency & creaminess. These connections across continents are fascinating!
Hi Afia, I just wanted to let you know that I am enjoying your Substack page. I am not African-Canadian or African but I am vegetarian and have been for over 50 years. I love global cuisine and am always looking for new recipes and flavours to taste and incorporate into my rotation of recipes. I am also learning alot in the process. Your last article about "The Lost Crops of Africa" was very insightful and educating. Thank you!
I’ll eat just about any Western or Southern African dish with peanuts in it and mafe is one of my favorites. When I lived in Zambia, my favorite relish was any kind of ifisyashi, or vegetable stewed in a peanut powder. Whether it was cabbage, katapa (cassava leaves), or mushrooms, it was gone as soon as it hit my plate 😂
I recommend using peanuts from an Asian store that are raw with red skin. Give that a try and let me know what you think. I am not familiar with Zambian cooking but I know on that side of Africa the peanuts/groundnut could potentially be cooked raw. Also consider checking out YouTube tutorials 😊
They’re ground into a powder and worked through a sieve several times to get the powder super fine, then mixed into the veg of choice with a little oil and water to make a delicious sauce 🤤 I’ve tried the regular peanuts we can get in the US, but the red skin ones might be a better fit!
Yeah for African cooking peanut processing is different: it’s either 100% natural peanut butter, which we call groundnut paste or the raw Red skin peanuts that are grounded into a powder. We don’t sieve it in northern Ghana because like the chunks but I can imagine sieving makes it blend better in the sauce. All the best 😊
Afia, I love your newsletter and instagram. I’m looking forward to exploring all compartmentalized parts of your food and history work, especially as some platforms degrade… As a Ghanaian living in the West, your work and perspective are meaningful to me. Thank you!
one of my favourite dishes to make and have! looove peanut stews! 🫶🏽 i’ll have to check out your website! :)
I come from the eastern part of Maharashtra, the western state of India, where Mumbai is located. And most of our bhajis or vegetable dishes are stew-consistency with roasted & crushed peanut powder for consistency & creaminess. These connections across continents are fascinating!
oh nice!
Hi Afia, I just wanted to let you know that I am enjoying your Substack page. I am not African-Canadian or African but I am vegetarian and have been for over 50 years. I love global cuisine and am always looking for new recipes and flavours to taste and incorporate into my rotation of recipes. I am also learning alot in the process. Your last article about "The Lost Crops of Africa" was very insightful and educating. Thank you!
I am glad! Happy to have you here!
Thank you Afia...happy to be here!
I’ll eat just about any Western or Southern African dish with peanuts in it and mafe is one of my favorites. When I lived in Zambia, my favorite relish was any kind of ifisyashi, or vegetable stewed in a peanut powder. Whether it was cabbage, katapa (cassava leaves), or mushrooms, it was gone as soon as it hit my plate 😂
Hi Starbie! I’m Zambian and seeing you mention all my favorite foods made my heart so happy! So glad you enjoyed the food here!
Hi Mubanga! I miss the food so much! I’ve tried making ifisyashi here in the US and it’s good, but not the same 😂 the groundnuts are integral!
You really know your stuff! Lol, I hope you’ll come back soon for the real thing 😊
I recommend using peanuts from an Asian store that are raw with red skin. Give that a try and let me know what you think. I am not familiar with Zambian cooking but I know on that side of Africa the peanuts/groundnut could potentially be cooked raw. Also consider checking out YouTube tutorials 😊
They’re ground into a powder and worked through a sieve several times to get the powder super fine, then mixed into the veg of choice with a little oil and water to make a delicious sauce 🤤 I’ve tried the regular peanuts we can get in the US, but the red skin ones might be a better fit!
Yeah for African cooking peanut processing is different: it’s either 100% natural peanut butter, which we call groundnut paste or the raw Red skin peanuts that are grounded into a powder. We don’t sieve it in northern Ghana because like the chunks but I can imagine sieving makes it blend better in the sauce. All the best 😊
Looking forward to your book! One of my favorite combos is peanut soup and omotuo- so comforting!
I’m staying tuned in for the East African inspired brunch
Afia, I love your newsletter and instagram. I’m looking forward to exploring all compartmentalized parts of your food and history work, especially as some platforms degrade… As a Ghanaian living in the West, your work and perspective are meaningful to me. Thank you!