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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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! :)
Victoria says
Yum! Takes me back to my time in Lamin and the wonderful people i met there. Making this dish is “ndanka ndanka” – thanks for the recipe!