African Peanut Stew (Domoda)
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An incredibly rich and delicious African peanut stew, this Domoda recipe tastes even better the next day! Domoda is the national dish of Gambia and deservedly so because it is so flavorful and delicious!
What is Domoda?
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 many households in Gambia, it’s a 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!
African Peanut Stew Recipe
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.
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African Peanut Stew (Domoda)
Ingredients
- 1 lb beef steak or 1 lb chicken breast , cut into 1/2 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
- 3 ounces canned tomato paste
- 3/4 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
Instructions
- Heat the oil in large Dutch oven or heavy pot. 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.
Nutrition
Originally published on The Daring Gourmet March 2, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
How much salt should I add?
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.
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
That’s the best way to learn, Sharon. I have several African recipes that I learned from my good African friends in Germany.
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 ;)
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.
I made it with extra tomato paste because I couldn’t find tomato boullion. It came out really well. Whoo hoo!
Wonderful! So glad you enjoyed it and thank you for the feedback, Mara!
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!
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!
Thanks, Kimberly! I will try that.
Hi, I would like to make this. I just need to know if a 5 quarts Dutch oven will work?
That will work, Mara :) Happy cooking!
Just cooked dinner for girl friend. Introduced her to Spaghetti Squash. for the first time, and she really enjoyed it. Got to thank my father for introducing it to me when I was younger! The meal turned out really well
So happy to hear that, Joe! I LOVE spaghetti squash, too – plain with lots of butter and freshly ground pepper is my favorite.
I was thinking of trying the domoda stew over spaghetti squash, how does that sound?
Sure, Mara! Spaghetti squash makes a great base for practically any sauce.
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?
Absolutely, Mara. I love spaghetti squash, too, and have used it in place of pasta and rice on several occasions.
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.
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!
Kimberly, thanks for popping by and adding this to the collection. Cheers
Thank YOU, Carole!
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 .
Thank you, isatu!