African Peanut Stew (Domoda)
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An incredibly rich, delicious and traditional African peanut stew recipe, this Domoda tastes even better the next day! Domoda is the national dish of Gambia and deservedly so because it is absolutely fabulous comfort food!
What is Domoda?
Domoda, a West African peanut stew, 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 unsweetened peanut butter), fresh tomatoes, and tomato paste. Caramelized onions, beef (or chicken), tomato broth and hot chili peppers are also added.
Though Gambia is the smallest country on mainland Africa, it’s culture and history are diverse. 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 and featured in this domoda stew.
Because of the expense of meat in this region of Africa, this African peanut stew is also commonly made without meat, the pumpkin or sweet potato being the bulk of the nutrition. And when available, beef and chicken are both readily used.
This African Peanut Stew recipe is true to its traditional roots. It’s a simple dish to make with a rich and rewarding flavor and believe me when I say that’s it’s African comfort food at its best!
African Peanut Stew Ingredients
The ingredients in this traditional Domoda are relatively few and simple but the flavor outcome is out of this world. Here is what you’ll need to make it:
- Meat: I say meat because this stew is traditionally made with whatever meat the family has available. The most common choices are beef or chicken but you can also use lamb or game. My favorite is beef but I’ve made it with chicken too and it likewise produces great results.
- Peanut Butter: The star of the flavor show, this contributes a beautifully nutty, earthy flavor and a creamy texture to the rich sauce. If you like a bit of texture contrast you can use chunky peanut butter, but I prefer smooth in this dish. Whichever you choose, use natural, unsweetened peanut butter.
- Tomatoes: These add both a touch of sweetness and acidity and also contribute a beautiful orange hue. We’re using a combination of diced tomatoes and tomato paste for a more concentrated flavor to cut through the robustness of the peanut butter.
- Onions and Garlic: For that irreplaceable earthy element that pairs so well with the sweetness of the tomatoes.
- Broth: Domoda is typically made with tomato bouillon cubes, usually Maggi or Knorr; this product is pretty ubiquitous in Africa and is used in a lot of stews, including in Plasas, an African Chicken Peanut Stew. This product is also readily available in Europe and Mexico but less common in the U.S. You can buy it online or you can substitute beef or chicken broth.
- Pumpkin: Pumpkin is traditional but sweet potato is also used; your choice.
- Chilies: Scotch bonnet chilies are typically used but you can use another hot chili of your choice or omit it entirely if you don’t want the heat.
This African peanut stew is packed full of goodness and is naturally gluten-free, dairy-free and paleo!
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, tomato paste and chilies (is using).
Cook for the 3-4 minutes.
Add the peanut butter and stir to combine.
Add the water and tomato bouillon. Bring to a boil, reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
Add squash, cover, and continue to cook for 30-40 minutes or until the pumpkin is tender, stirring occasionally.
Season with salt and pepper.
African peanut stew can be eaten as is, as a stew, or bulked up by serving it with steamed rice.
This stew tastes even better the next day after the flavors have had time to develop.
Advance Preparation & Storage
This African peanut stew recipe is and ideal make-ahead dish because it tastes even better the next day. It will store in the fridge for 4-5 days and it also freezes well for up to 4 months. Let it thaw in the fridge overnight and reheat it in the microwave on on the stovetop.
Enjoy!
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African Peanut Stew (Domoda)
Ingredients
- 1 lb beef steak or chuck , cut into 1/2 inch chunks; can substitute chicken breast or use bone-in chicken pieces (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 cooking oil (avocado, canola, etc)
- 3 cloves garlic , minced
- 3 Roma tomatoes , finely diced (or 3/4 of a 14.5 ounce can)
- 3 ounces concentrated tomato paste
- Scotch bonnet chilies , diced, according to heat preference (optional)
- 3/4 cup natural unsweetened peanut butter
- 4 tomato bouillon cubes (this is traditional in Africa for this stew; can substitute beef or chicken broth)
- 3 cups water
- 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 , tomato paste and chilies (if using) and cook for 3-4 minutes. Stir in the peanut butter. Add the water and tomato bouillon. Bring to a boil, reduce heat, cover, and simmer for 30 minutes, stirring occasionally. Add squash, cover, and continue to cook for 30-40 minutes or until the pumpkin is tender, stirring occasionally. Season with salt and pepper.Serve on its own as a stew or with steamed rice for a more substantial meal. This stew tastes even better the next day after the flavors have had time to develop.
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!
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!
What precious memories, Sandra, thanks so much for sharing!
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.
Wonderful, W, thank you! I’m also happy you found us – welcome and happy cooking! :)
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.
Fantastic, Whitney, I’m so glad to hear that, thanks so much for the feedback!
Hi,do you use smooth peanut butter? Thank you.
Hi Neka, I’ve used both, just depending on what I have on hand, and I like it either way.
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.
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.
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?
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!
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
Thank you so much, Fatoumata, I really appreciate that :) Kind regards, Kimberly
I’m 25% Gambian and this is inaccurate
Gambiano, would you care to explain why?
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?
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.