Description
Traditional West African stewing technique using the Maillard reaction.
Technical
Maafe stewing involves the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs when food is cooked, leading to the formation of new flavor compounds and browning. The reaction is enhanced by the presence of heat, and the resulting stew is rich and flavorful. The Maillard reaction is a key component of the stewing process, and its products contribute to the development of the stew's flavor and aroma.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
richmeatyumamiearthyspicednutty
Wine Analogy
Aged Rioja with developed tertiary aromas
Coffee Analogy
Dark roast Ethiopian with peanut undertones