Domoda is the national dish of Gambia. It is a delicious “groundnut stew” (peanuts) consisting of whatever vegetable happens to be available, typically pumpkin or sweet potatoes, and a saucy base. Whether vegetarian or including meat, the base is pretty consistent: A rich and flavorful sauce featuring ground peanut paste (or natural, unsweetened peanut butter), fresh tomatoes, and tomato paste. Caramelized onions, chicken and tomato stock, and hot chili peppers are also added. Maggi bouillon cubes are readily available in many parts of Africa and are commonly used in African cooking, including this dish.
Situated in West Africa, Gambia was a British commonwealth until 1965 when it gained independence. The land is relatively more fertile than other parts of Africa and Gambia’s economy is dominated by farming, fishing and tourism. Thus, they’re able to grow things like the pumpkins and sweet potatoes that are common to Gambian cuisine.
Though Gambia is the smallest country on mainland Africa, it’s culture and history are diverse. Some of this history was popularized in the Alex Haley book and TV series “Roots,” parts of which were set in the Gambia.
A very poor country, a third of Gambia’s population lives below the international poverty line of $1.25 a day. Vegetarian dishes are common in Gambia because of the expense of meat. Domoda is often eaten without meat as well. But when a Gambian family is able to enjoy a little luxury, they’ll often add chicken or beef to this national dish. It’s humbling preparing something that by our standards is simple and relatively inexpensive, knowing that for other countries, like Gambia, it’s a rare luxury. I’ve made this dish different times with beef and chicken and they’re both delicious. This time I used beef, but chicken can be used interchangeably (the resulting stew will be a little lighter in color).
This Daring Gourmet version is true to authentic roots. It’s a simple dish to make with a rich and rewarding flavor. This is African comfort food at its best, folks, and believe me, it’s a winner!
Let’s get started!
Heat the oil in large Dutch oven or heavy saucepan. Saute the onions until golden. Add the beef and garlic and continue to sauté until the beef is no longer pink. Add the tomatoes and cook for 3 minutes.
Add the tomato paste, chilies, peanut butter and stir to combine.
Add the water and bouillon cubes. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, stirring occasionally.
Add squash, cover, and continue to cook for 35-40 minutes or until the pumpkin is tender, stirring occasionally. Season with salt and pepper.
Serve hot with rice. This stew tastes even better the next day.
- 1 lb beef steak or 1 lb chicken breast, cut into ½ inch chunks (or use bone-in chicken pieces and simmer them in the sauce; once cooked leave the pieces whole or remove the meat from the bones and add it back to the stew.)
- 1 large onion, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 3 Roma tomatoes, diced
- ½ can (3 oz) tomato paste
- ¾ cup natural, unsweetened peanut butter
- 4 Maggi or Knorr tomato bouillon cubes
- 3 cups water
- Scotch bonnet chilies, diced, according to heat preference
- 4 cups pumpkin or sweet potato, diced
- Salt and pepper to taste
- Heat the oil in large Dutch oven. Saute the onions until golden. Add the beef and garlic and continue to sauté until the beef is no longer pink. Add the tomatoes and cook for 3 minutes. Add the tomato paste, chilies, peanut butter and stir to combine. Add the water and bouillon cubes. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, stirring occasionally. Add squash, cover, and continue to cook for 35-40 minutes or until the pumpkin is tender, stirring occasionally. Season with salt and pepper.
- Serve hot with rice. This stew tastes even better the next day.
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Carole says
Kimberly, thanks for popping by and adding this to the collection. Cheers
The Daring Gourmet says
Thank YOU, Carole!
isatu says
wow as a Gambian I can say you did very well in this dish . only thing I will say is that I have never eaten domoda without meat but once again I was part of the privilege group .
Kimberly @ The Daring Gourmet says
Thank you, isatu!
Mara Rauchle says
Hi, I would like to make this. I just need to know if a 5 quarts Dutch oven will work?
Kimberly @ The Daring Gourmet says
That will work, Mara :) Happy cooking!
Beth says
Kimberly, would you be kind enough to tell me how to mold the rice? Presentation is so important. Your pictures are the absolute best of any food blog I have seen. Very well styled and professionally shot. They make me want to start cooking everything you post. Thank you for such a great blog!
Kimberly @ The Daring Gourmet says
Beth, that is so kind, thank you for the compliment!! :) You bet, for molding the rice into individual portions I simply use a measuring cup. I spray it with a little oil first so the rice doesn’t stick, and it gets that nice shine. Press it gently into the measuring cup and then invert it. Depending on how big of a portion you want, you can use a different sized measuring cup. Happy cooking!
Beth says
Thanks, Kimberly! I will try that.
Mara Rauchle says
I made it with extra tomato paste because I couldn’t find tomato boullion. It came out really well. Whoo hoo!
Kimberly @ The Daring Gourmet says
Wonderful! So glad you enjoyed it and thank you for the feedback, Mara!
shelleygrierson@gmail.com says
Hi Kimberley,
Thanks so much for this recipe! Have you travelled to Gambia? I look after the facebook page for a small Gambian charity-run school there and sharing your recipe on there ;)
Kimberly @ The Daring Gourmet says
Thank you, Shelley, I really appreciate that! This stew is a family favorite and my husband regularly requests it :) We’re hoping to see more of Africa someday.
sharon says
ive been making this dish for years my kids love it i was taught how to make it from my friends husband. He’s from Gambia and has taught me many recipes the food is lovely and i would recommend it to anyone
Kimberly @ The Daring Gourmet says
That’s the best way to learn, Sharon. I have several African recipes that I learned from my good African friends in Germany.
nathan says
How much salt should I add?
Kimberly @ The Daring Gourmet says
Hi Nathan, there’s already quite a bit of salt in this from the bouillon cubes, so it’s just “to taste.” Make the stew as directed and then taste it at the very end. If you think it needs a little more salt, add some more.
Teresa says
I couldn’t find tomatoe bouillon either so I had to use Goya Tomotoe and Cilantro powder. I used 3 packets. I’m totally unfamiliar with Gambian cuisine and how it should taste. That said, I’m still trying to find whatever ingredient necessary to bring the flavor out in this dish. Its very bland to me. All I taste is peanut butter and sweet potatoes. There aren’t many spices and none of them stood out as particularly flavorful. Am I wrong is their food like this and I did the recipe correctly or am I missing something? I looked at the recipe before starting and noticed that there were not spices or herbs or anything that may have push this meal over the top in terms of taste but I thought I’ve give it a try anyway and I don’t know…… I feel it lacking something. My family doesn’t like spice so I used very little of the chili but surely that can’t be it. What did I do wrong?
Kimberly @ The Daring Gourmet says
Hi Teresa, thanks for the feedback. A couple of things: Domoda isn’t supposed to be spicy (as in hot spicy), it’s very mild and borders on sweet. Secondly, Domoda relies heavily on the use of those Maggie tomato cubes and therein lies much of the flavor. The cubes don’t only provide a tomato flavor and salt, they contain a variety of other herbs and spices. So without those cubes, yes, it will taste bland. I’m confident that if you tried this dish again using the bouillon cubes your experience would be very different.
Gambiano says
I’m 25% Gambian and this is inaccurate
Kimberly @ The Daring Gourmet says
Gambiano, would you care to explain why?
Fatoumata Camara says
Hello Kimberly,
Im Gambian Canadian (born by gambian parents) and i just wanted to say thank you for having interest in Gambia our culture and cuisine. Many people dont know Gambia beacuse its a small country compared to others in Africa but very rich in creative cultures. This isbactually one of my favoirite foods also because of the bealth benefits. Thanks for sharing this recipe so others could have a taste of Gambia. Ps. Im 100% gambian and the method is correct, checked by my mother lol
Kimberly @ The Daring Gourmet says
Thank you so much, Fatoumata, I really appreciate that :) Kind regards, Kimberly
Jessica says
Hi Kimberly
This looks like a wonderful recipe! I live in New Zealand and we don’t have such a thing as tomato bouillon cubes here, only meat bouillon and a general vegetable stock cube. Can you recommend any substitutes?
Kimberly @ The Daring Gourmet says
Hi Jessica, I just Googled it and found Knorr Tomato Bouillon with Chicken Flavor on New Zealand’s iHerb.com storefront but it’s been discontinued – go figure! Just use the meat bouillon (preferably chicken bouillon if you have it) and add an extra couple of tablespoons of tomato paste. It won’t taste quite the same but it will still taste great. Happy cooking!
Jessica Evans says
I enjoyed this dish. I didn’t notice the bouillon was tomato (plus I don’t have any kind of bouillon in my pantry anyhow) so I used homemade beef broth from my freezer instead of the bouillon and water.
At the end it needed a little something so I served it with wedges of Meyer lemon. I served it over brown rice. Not traditional but it tasted very good and my teenage boys devoured it. The lemon brightened it up and played nicely against the rich/salty/savory/sweet of the stew. So this is an option for folks who can’t get the tomato bouillon.
Kimberly @ The Daring Gourmet says
Hi Jessica, I glad you enjoyed it. The tomato bouillon adds an umami flavor dimension that is otherwise missing without it. I’m glad you were able to get the effect you wanted with the lemons.
neka says
Hi,do you use smooth peanut butter? Thank you.
Kimberly @ The Daring Gourmet says
Hi Neka, I’ve used both, just depending on what I have on hand, and I like it either way.
W. says
I made this with boneless, skinless chicken thighs and butternut squash, and it was delicious…will definitely make again! Really happy to have discovered your blog.
Kimberly @ The Daring Gourmet says
Wonderful, W, thank you! I’m also happy you found us – welcome and happy cooking! :)
Whitney says
Just had to follow up to let you know that this has become our single favorite thing to cook at home, as well as one of the most-requested dishes when we’re having family or friends over to eat! Almost everyone asks for the recipe. With the help of some pre-cut ingredients (pre-chopped onions, minced garlic, pre-cut squash), a can of diced tomatoes, and Trader Joe’s microwave rice, this has even become a weeknight-friendly dish.
Kimberly @ The Daring Gourmet says
Fantastic, Whitney, I’m so glad to hear that, thanks so much for the feedback!
Sandra Pltt says
I have Gambian friends and I have been to The Gambia twice in my lifetime and I loved it. My mother was married to a Gambian and he was the only father I ever knew and he was very special and I loved them both. And I grew up hanging onto my step-fathers` clothes, especially when he was cooking! And he would show me how to make these dishes and I have eaten Cherreh, which I did not like, Benachin, yummy, but my all time favourite is Domoda.. when in the Gambia they let me watch them cook it in front of me and I ate bowls of the stuff, and it tasted so much richer “at home”.. Anyone who has never been to The Gambia, please go, you will never forget it and I always wore “national” dress, and everyone loved, especially as I am British and now 65!
Kimberly @ The Daring Gourmet says
What precious memories, Sandra, thanks so much for sharing!
Isatou Trawally says
Sorry, but you are mistaken. This receipe does not include potatoes, carrots or sweet potatoes. However, you can include okra or bitter tomato or both.
Kimberly @ The Daring Gourmet says
Isatou, this recipe doesn’t include potatoes or carrots so I’m not sure what you’re referring to. However, many traditional versions do include pumpkin or sweet potatoes.
Aisatou Jalloh Njai says
Right Isatou!!! I have never had Domoda with squash or potatoes!!!
Matt says
onions, sweet potatoes and baby carrots are all you need in Domoda :)
Nikki says
Thank you for your perfect recipe, I live in The Gambia,we have a small hotel, we serve Domoda as one of our ‘specials of the night’
Kimberly @ The Daring Gourmet says
Thank you, Nikki, and friendly greetings to The Gambia! I checked out your hotel, The Plantation, and it looks like a wonderful place to stay. Especially when you’re serving such great food :)
Rush says
Lived in Gambia for Many years..The recipe is pretty much spot on..just missing lemon juice..
Kimberly @ The Daring Gourmet says
Awesome, thank you, Rush!
chris says
hi kim.iam a kenyan and we have our own version of domoda. but we dont put no sweetpotatoes carrots peas or melons in the stew. other than that its okay + some lemon juice
Kimberly @ The Daring Gourmet says
Hi Chris, I’ve only had the Gambian version, thanks for the insights on the differences between Kenyan and Gambian domoda.
Ida Mari N Rølvåg says
Can’t wait to to make this on Sunday. I’m gonna make it with almost, that’s what I’m used :)
Alan says
I wasn’t sure what a Dutch Oven was – so I looked it up and got a very strange answer. The recipe is great though – with or without a Dutch oven.
Kimberly @ The Daring Gourmet says
Hi Alan, it’s simply a heavy cast iron pan and isn’t necessary to make the stew. I’m so glad you enjoyed it, thank you!
Pa says
Truth be told, I have been cooking Domoda for years same way as when I started cooking. I tried your method today and it tastes goddamn GOOD! Fantastic way of cooking ground nut soup.
Kimberly @ The Daring Gourmet says
I’m so glad, Pa, and appreciate the feedback, thank you!
Susan says
Hi I dated a man from Gambia and he was a good man but I could not live in the state he was in any longer and it does to this day makes me sad but the one great thing he taught me was how to cook African food but I could not totally remember the chicken stew recipe at least not the way he made it. I found you and this recipe and I said that is it, this is the recipe, only he used hot spices not chilies so I used what he used not the chilies here and it was so good. Thank you so much for giving me back a memory of someone I once loved very much, thank you.
Kimberly @ The Daring Gourmet says
That’s wonderful, Susan, I’m so happy to hear that, thank you!
Matt says
onions, sweet potatoes and baby carrots are all you need in Domoda :) Also this recipe should suggest optional to add habanero peppers!
Bessie says
Hi Kimberly,
I am going to make this dish next week. I can’t find Scotch Bonnet chilies here in Holland, so I was wondering if I could use Habenero chilies instead.
Kind regards, Bessie
Kimberly @ The Daring Gourmet says
Hi Bessie, absolutely, you can use any hot chile pepper of your choice. Just make sure you like a lot of heat otherwise greatly reduce the quantity! :)
The Daring Gourmet says
So happy to hear that, Joe! I LOVE spaghetti squash, too – plain with lots of butter and freshly ground pepper is my favorite.
Mara Rauchle says
I was thinking of trying the domoda stew over spaghetti squash, how does that sound?
Kimberly @ The Daring Gourmet says
Sure, Mara! Spaghetti squash makes a great base for practically any sauce.
Mara Rauchle says
I really like that kind of squash, but I am not good or experienced at putting it with other food. I am wondering if I can use it in place of the rice?
Kimberly @ The Daring Gourmet says
Absolutely, Mara. I love spaghetti squash, too, and have used it in place of pasta and rice on several occasions.
Mara Rauchle says
Oh I was going to use pumpkin puree as my base. I would also like know if you meant half 3 oz or half a regular 6 oz can of tomato paste? Sorry to blow your commenting section.
Kimberly @ The Daring Gourmet says
No problem :) I personally wouldn’t be too crazy about the pumpkin puree, but that’s just my preference. If you’ve eaten pumpkin puree as a base for sauces before and like it, then there’s certainly nothing wrong with that. You’ll need 3 oz tomato paste (half of a 6 oz can). Happy cooking!