Yassa African Restaurant’s Maafe: A Rich Stew that’s the ‘Best Use of Peanut Butter since PB&J’
A Taste of Tradition
At Yassa African Restaurant, the family-owned eatery in Bronzeville, Chef Madieye Gueye’s maafe is a staple dish that never fails to impress. This rich stew, made with bone-in lamb, carrots, potatoes, yuca, peanut butter, and tomato paste, is a testament to the traditional Senegalese cooking methods that have been passed down through generations.
A Family Affair
The story of Yassa African Restaurant begins with Madieye and his wife, Awa, who immigrated to the United States from Senegal in pursuit of the American dream. After years of hard work, they opened their first restaurant in Chatham, where they served traditional West African dishes like Yassa (grilled chicken or fish marinated in citrus, cayenne pepper, and black pepper) and maafe. The restaurant’s success led to a devastating fire, which forced them to rebuild and relocate to Bronzeville.
A Maafe for the Ages
Maaffe is a communal dish that brings people together, and Yassa African Restaurant’s version is no exception. The dish is cooked low and slow, allowing the flavors to meld together in a rich, velvety sauce. Kiné Gueye, the restaurant’s manager and Madieye’s daughter, describes maafe as “the best use of peanut butter since PB&J.” It’s a dish that’s both familiar and exotic, comforting and exciting all at once.
A Recipe for Success
The secret to Yassa African Restaurant’s maafe is a combination of traditional cooking methods and family recipes. The dish starts with lamb, carrots, potatoes, and yuca, which are boiled for at least two hours to tenderize the meat and vegetables. Peanut butter and tomato paste are then added, transforming the stew into a rich brown-red color. The dish is finished with a blend of seasonings, including green bell peppers, garlic, onions, and scallions, before being simmered until the flavors have melded together.
A Legacy in the Making
As the Gueye family looks to the future, they’re focused on expanding their reach and sharing their culinary legacy with a wider audience. Kiné has set her sights on opening new locations in cities like New York and Los Angeles, while also introducing new weekend specials and lunch deals to bring in more customers. With her 5-year-old son already showing an interest in the family business, it’s clear that the future of Yassa African Restaurant is in good hands.
Yassa African Restaurant’s maafe is a true reflection of the family’s heritage and commitment to traditional Senegalese cooking. With its rich flavors, tender meat, and comforting aroma, it’s a dish that’s sure to delight even the most discerning palates. As the Gueye family continues to grow and expand their restaurant, it’s clear that their maafe will remain at the heart of their culinary legacy.
Q: What is maafe?
A: Maafe is a traditional Senegalese stew made with lamb, vegetables, and peanut butter.
Q: What makes Yassa African Restaurant’s maafe unique?
A: Yassa African Restaurant’s maafe is cooked low and slow, allowing the flavors to meld together in a rich, velvety sauce.
Q: Is maafe a traditional West African dish?
A: Yes, maafe is a communal dish that is enjoyed throughout West Africa.
Q: Can I order maafe at Yassa African Restaurant?
A: Yes, maafe is a staple dish at Yassa African Restaurant and is served with a side of white rice or jollof rice.
Q: Does Yassa African Restaurant have any plans to expand?
A: Yes, the Gueye family plans to open new locations in cities like New York and Los Angeles in the near future.
