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 Oil Onion Garlic Ginger (opt.) Beef, stewing Tomato paste Tomatoes Salt & pepper Water or stock Peanut butter, natural unsalted PREP minced minced minced chopped into chunks AMOUNT 2 Tbsp 1 each 3 - 6 cloves 1 Tbsp 2 lbs

2 Tbsp peeled, seeded, diced 2 cups to taste 1 - 2 cups 1 cup

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.

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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.

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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 Butter, unsalted 1 cup 4 Tbsp

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.

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
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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

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

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Poulet Kedjennou (Chicken stewed with vegetables) Poulet Yassa (Chicken with onions)

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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
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Tcheké (Fish with plantains) Tigadèguèna ni Djèguè Woussou (Smoked fish in peanut sauce)

Vegetables & Beans
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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
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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)

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

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