IKK I – 1st Stop MALI !

IKK I - Menu

™ Tomato & cucumber salad, with mint leaves, lemon juice, sprinkle of
salt & sugar to taste

™ Vegetarian variation of Sauce d'Arachide (Meat in peanut sauce)

using aubergine

™ Meni-meniyong (Malinese sesame-honey sweet)

™ Mint & Chinese Gunpowder tea, sugar & optional twist of lemon to
taste

IKK I - Music
™ Afel Bocoum, Damon Albarn, Toumani Diabate, Ko Kan Ko Sata
Doumbia - 2002 - Mali Music

™ Issa Bagayogo - 2001 – Timbuktu

™ Ali Farka Toure with Ry Cooder - 1994 - Talking Timbuktu

™ Ali Farka Toure – Niafunké

™ Angelique Kidjo – Fifa

™ Ayub Ogada - 1993 - En Mana Kuoyo

™ Baaba Maal - 1992 - Lam Toro

™ Baaba Maal & Mansour Seck - 1989 - Djam Leel II

™ Babatunde Olatunji - 1988 - Drums of Passion The Invocation

™ Fela Kuti
Mafé (West African meat in peanut sauce)
Servings: 6 - 8

INGREDIENTS PREP AMOUNT

Oil 2 Tbsp
Onion minced 1 each
Garlic minced 3 - 6 cloves
Ginger (opt.) minced 1 Tbsp
Beef, stewing chopped into chunks 2 lbs

Tomato paste 2 Tbsp

Tomatoes peeled, seeded, diced 2 cups
Salt & pepper to taste

Water or stock 1 - 2 cups

Peanut butter, natural unsalted 1 cup

METHOD

Basic Steps: Sauté → Simmer

1. Heat the oil over medium-high heat in a large pot. Add the onions
and sauté till translucent. Add garlic and ginger and sauté 1-2 more
minutes.
2. Add the beef and sauté till lightly browned.
3. Add the tomato paste and stir in for about 1 minute. Stir in the
tomatoes, bring to a boil, then reduce heat to medium-low. Season.
Simmer 10-15 minutes to reduce the tomatoes somewhat.
4. Add enough water or stock to loosen the dish up and simmer
another 10 minutes.
5. Stir in the peanut butter and simmer another 40 minutes or so until
the beef is tender and oil rises to the surface of the dish.
6. Adjust seasoning and serve with rice or couscous.

VARIATIONS

• Use a whole chicken, cut up, instead of beef. Mutton or goat can
also be used.
• When you add the water or stock, add some vegetables such as
cabbage, yams, squash, okra, eggplant, potatoes, peppers or
carrots if you like.
 • Some recipes call for adding the peanut butter right after the
tomato paste and before the chopped tomatoes.

NOTES

• This dish is popular in Western Africa, particularly in Senegal,

Gambia, Mali and the Ivory Coast.
• There are various spellings, including mafe, maffé, maffe, or Maafe.
The dish also goes by the names sauce d'arachide, tigadèguèna or
tigadene.

Meni-meniyong (Malinese sesame-honey sweet)

Yield: About 40 pieces

INGREDIENTS PREP AMOUNT

Sesame seeds 1 cup

Honey 1 cup
Butter, unsalted 4 Tbsp

METHOD

Basic Steps: Toast → Caramelize → Mix → Form

1. Preheat oven to 450º. Spread 1 cup of the sesame seeds on a

baking sheet and toast in the oven about 10-12 minutes.
2. Heat honey and butter in a small saucepan over medium-low heat
until it bubbles and darkens somewhat, about 3-5 minutes.
3. Stir sesame seeds into honey mixture. Spread about 1/4" thick onto
a buttered baking sheet. Cool till just warm and cut into sticks.
4. Return sticks to baking sheet, cool completely and serve.

VARIATIONS

After cutting into sticks, roll in more toasted sesame seeds to coat.
 More About Mali
Brief History & Facts
Mali, officially the Republic of Mali (French: République du Mali, Amazigh:
), is a landlocked nation in Western Africa. It is the seventh largest
country of Africa. It borders Algeria on the north, Niger on the east, Burkina
Faso and the Côte d'Ivoire on the south, Guinea on the south-west, and
Senegal and Mauritania on the west. Its straight borders on the north
stretch into the centre of the Sahara, while the country's south, where the
majority of inhabitants live, features the Niger and Senegal rivers. Formerly
French Sudan, the country is named after the Empire of Mali. The name of
the country comes from the Bambara word for hippopotamus (with the
animal appearing on the 5 franc coin), the name of its capital city,
Bamako comes from the Bambara word meaning "place of crocodiles".

The Mandé peoples settled the Sahel (including present-day Mali), and
formed a succession of Sahelian kingdoms, including the Ghana Empire,
the Mali Empire, and the Songhai Empire. Timbuktu was a key city in these
empires as an outpost for trans-Saharan trade and a center for
scholarship. The Songhai Empire declined under a Moroccan invasion in
1591.

Mali was invaded by France starting in 1880, which organised it as an

overseas territory. The colony, which at times also included neighbouring
countries, was known as French Sudan or the Sudanese Republic. In early
1959, the union of Mali and Senegal became the Mali Federation, which
gained independence from France on June 20, 1960. Senegal withdrew
from the Mali Federation after a few months. The Republic of Mali, under
Modibo Keïta, withdrew from the French Community on September 22,
1960.

Modibo Keita was victim of a coup in 1968 after which Mali was ruled by
Moussa Traoré until 1991. Anti-government protests in 1991 led to a coup,
a transitional government, and a new constitution. In 1992, Alpha Oumar
Konaré won Mali's first democratic, multi-party presidential election. Upon
his reelection in 1997, President Konaré pushed through political and
economic reforms and fought corruption. In 2002 he was succeeded in
democratic elections by Amadou Toumani Touré, a retired General, who
had been the leader of the military aspect of 1991 democratic uprising.
Today, Mali is one of the most politically and socially stable countries in
Africa. http://en.wikipedia.org/wiki/Mali
Malinese Cuisine & Recipes
Malinese cuisine consists mainly of millet, corn, or rice porridges served
with a large variety of "sauces". Sauces can be made of ground peanuts,
okra, baobab leaves, or sweet potato leaves. A variety of meats and
vegetables are added to the sauces, which are then served with
porridge, couscous or rice. Beef, lamb, chicken, and fresh or smoked fish
are popular proteins. Common vegetables include onions, tomatoes,
eggplant, plantain and yams. Common West African dishes, such as
poulet yassa and foutou are popular in Mali as well. Mangoes, bananas,
lemons and watermelon are common fruits.

Malinese Recipes

• Couscous (Grain-like pasta)

• Foutou Banane (Mashed plantains, see, Fufu recipe)
• Foutou Igname (Mashed yams, see, Fufu recipe)
• Meni-meniyong (Sesame-honey sweet)
• Sauce d'Arachide (Meat in peanut sauce; see Mafé recipe notes)

All meals in Mali are prepared by women. And food is eaten with the right
hand. Eating with the left hand is considered highly improper in this mostly
Muslim nation. Meals are often finished with strong, sweet tea. Tea service
in Mali, as in many countries, is a highly ritualized affair. Three rounds are
served: the first for life, the second for love, the third for death.
Typical Malinese Dishes
Salads

• Salade à la Tomates et au Cocombres (Tomato-cucumber salad)

Poultry

• Poulet Kedjennou (Chicken stewed with vegetables)

• Poulet Yassa (Chicken with onions)

Meats

• Diabadji (Meat in onion sauce)

• Fakoye (Lamb in herb sauce)
• Naboulou (Meat & baobab leaves in peanut sauce)
• N'gougouna (Meat in bean leaf sauce)
• Saga Saga (Meat in sweet potato leaf sauce)
• Sauce d'Arachide (Meat in peanut sauce; see Mafé recipe notes)
• Sauce Noire (Meat in gumbo sauce)

Fish & Seafood

• Tcheké (Fish with plantains)

• Tigadèguèna ni Djèguè Woussou (Smoked fish in peanut sauce)

Vegetables & Beans

• Foutou Banane (Mashed plantains, see, Fufu recipe)

• Foutou Igname (Mashed yams, see, Fufu recipe)
• Frites de Patates Douces (Fried sweet potatoes)
• Goyo (Eggplant)
• Ragoût d'Igname (Yam stew)

Breads & Grains

• Couscous (Grain-like pasta)

• Dégué (Sweetened yogurt porridge)
• Fonio (Crushed wild grain)
• Larho (Millet porridge)
• Moni (Sour porridge)
• Riz (Plain boiled rice)
• Riz au Gras (Rice mixed with fat & vegetables)
• Seri (Sweet porridge)
 • Tô (Millet or cornmeal porridge with okra sauce)

Desserts

• Mangues (Mangoes)
• Meni-meniyong (Sesame-honey sweet)
• Pastèque (Watermelon)

Beverages

• Café (Coffee)
• Dablenin (Sorrel beverage)
• Djinimbéré (Ginger beverage)
• Té (Tea)

http://www.whats4eats.com/4rec_mali.html