This dish is a riff on Senegalese chicken mafé, using large, satisfying cabbage wedges but no meat. The sauce is made with peanuts that have been freshly ground into butter, but you can use one ...

This column comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. I first had ...

Head to the African continent for a meal with a dish that makes your taste buds flip every time: mafé beef. But what is so special about this sauce? It is creamy and made from peanut butter! A sweet ...

Feature'Home-made!' Our food journalist explores your home kitchens. In Binta Wade's Boulogne-Billancourt home, he learns how to make tasty Senegalese specialties. When we entered 37-year-old Binta ...

The leaves are turning shades of gold, and so are these recipes. By The New York Times Cooking Credit...Christopher Testani for The New York Times. Food Stylist: Simon Andrews. We’ll get this out of ...

Traditionally, West African mafé contains meat or fish, but in this version root vegetables stew in the peanutty sauce. Author of the article: You can save this article by registering for free here.