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Wednesday, February 16
1:00 p.m. - 3:00 p.m.
View recorded seminar
Join us to experience the stories and cultures of West Africa! Troutdale Recreation Manager Mollie King and Natalie Mettler from Ashland Parks and Recreation share their experiences living, studying and working in several West African countries in this FREE virtual seminar.
What is daily life like in West Africa? The program features photo, music, recipes, language learning and more!
Additional resources:
- West African peanut butter stew recipe
- Sundiata: An Epic of Old Mali - by D.T. Niane
- Segu - by Maryse Conde
West African Peanut Butter Stew
(Mali: tigadɛgɛna; Senegal: mafe)
Recipe provided by Natalie Mettler
Ingredients:
• 1.5 – 2 lbs meat with bone (lamb, beef, or chicken), cut into pieces
• 1 onion, grated/food processed roughly
• 1/3 – 1/2 cup natural peanut butter (i.e. freshly ground, no additives)
• 4 – 6 cups water
• 4+ stalks green onion, roughly chopped
• 2 tomatoes, food processed roughly
• 1/3 cup tomato paste
• 1 Tbsp salt (more or less to taste)
• black pepper and/or red chili flakes (to taste)
• vegetables of choice (such as: cabbage in large chunks, green beans chopped, bell peppers chopped, turnip/daikon peeled and chopped, eggplant chopped, carrots chopped)
• okra (20 pieces fresh or 1/2 – 3/4 bag frozen) – chop/defrost and food process roughly
Instructions:
1. In a large pan, add a little oil and brown meat on all sides.
2. Add grated onion and cook a while. Then add in water, peanut butter, tomato paste, tomatoes, salt and pepper/chili, ½ of green onions, and bring to a boil. Keep pan mostly covered.
3. Simmer 45min – 1 hour, then add vegetables. Check seasoning. Keep simmering and cook until meat tender and vegetables well done (about another 30 – 45 minutes).
4. Add okra for last 30 minutes of cooking.
Note: This recipe works well with any meat. I forgot to include in the recipe that I sometimes also add some smashed up French's fried onions (use mortar and pestle if you have), because that's the closest approximation I can find here to this Malian onion-based seasoning. You'd add it when you add the other spices, or maybe about halfway through (or before), so the flavor can really meld with the other stuff already stewing.
If you have any questions about the seminar, please contact mollie.king [at] troutdaleoregon.gov (Mollie King) or call 503-674-7206.