Le maf\u00e9 est un plat mijot\u00e9 typique des pays d\u2019Afrique de l\u2019Ouest.<\/p>\n

Il est habituellement cuisin\u00e9 avec de la viande ou du poisson.<\/p>\n

On a cr\u00e9\u00e9 pour vous une version v\u00e9g\u00e9talienne totalement gourmande.<\/p>\n

Le beurre d\u2019arachide croquant ajoute une touche d\u00e9licieuse et apporte une texture super onctueuse.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Le maf\u00e9 est un plat embl\u00e9matique de la cuisine s\u00e9n\u00e9galaise, m\u00eame si on peut le retrouver dans d\u2019autres pays de la r\u00e9gion.<\/p>\n

Il est d\u2019ailleurs originaire du Mali, appel\u00e9 Tigua Degu\u00e9 au Mali.<\/p>\n

On le reconna\u00eet \u00e0 sa sauce cr\u00e9meuse \u00e0 l\u2019arachide avec de la tomate, des \u00e9pinards, et plus ou moins relev\u00e9e.<\/p>\n

Traditionnellement, on \u00e9crase les arachides avec un rouleau en bois, ou au rouleau a p\u00e2tisserie, ou avec une bouteille.<\/p>\n

Mais dans les villes on utilise la p\u00e2te d\u2019arachide Dakatine dont la bo\u00eete est c\u00e9l\u00e8bre dans toute l\u2019Afrique.<\/p>\n

Mais je me suis servi de la p\u00e2te bio dont j\u2019ai d\u00e9sormais l\u2019habitude.
\nEn ce qui concerne les l\u00e9gumes, on a le choix trouv\u00e9 au march\u00e9, mais il y a souvent une base de carotte et de patate douce. et pour les prot\u00e9ines on utilise ici du seitan, accompagn\u00e9 de sorgho.
\nPour donner une note acidul\u00e9e et un peu de puissance \u00e0 la sauce, J\u2019ai aussi ajout\u00e9 un peu de gingembre et de paprika fum\u00e9.
\nSans me vanter, j\u2019ai vraiment ador\u00e9 le r\u00e9sultat :<\/p>\n

vous aller vous r\u00e9galez ! <\/strong><\/p>\n

Qu’est-ce que le sorgho ?
\nLe sorgho, aussi orthographi\u00e9 “sorgo”, est une plante gramin\u00e9e originaire d’Ethiopie,<\/p>\n

Il s’agit d’une c\u00e9r\u00e9ale extr\u00eamement r\u00e9sistante \u00e0 la s\u00e9cheresse ce qui fait qu’il est largement cultiv\u00e9 en Afrique, mais aussi en Inde et en Am\u00e9rique du Sud. Selon les continents, il porte diff\u00e9rents noms : “gros mil” en Afrique, “millet indien” en Asie, “bl\u00e9 \u00e9gyptien” au Moyen-Orient par exemple.<\/p>\n

Les atouts sant\u00e9 et nutrition du sorgho
\nD\u00e9pourvue de gluten, cette c\u00e9r\u00e9ale est riche en nombreux min\u00e9raux et notamment en fer, en calcium et en phosphore. Le sorgho constitue par ailleurs une bonne source de prot\u00e9ines et de fibres alimentaires.<\/p>\n

 <\/p>\n

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