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!
I made this tonight in honor of National Peace Corps week, I was a volunteer in The Gambia years ago – it was great! Thanks.
Thank you, Charles, I’m so glad you enjoyed it!
So tasty!!!!!! I made this today and enjoyed it so much!!
I’m so glad you enjoyed it, Twesa, thank you!
Hello! I made this and loved it! I made without meats, just with sweet potato, calabaza squash, and with spinach – turned out so well! Thank you for a great recipe! I love your website!
Thank you so much, Maneesha, I really appreciate the compliment and so happy you enjoyed this recipe!
Way to go Maneesha, loved the idea of having no meat but spinach!!
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!
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
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! :)
Aren’t Habaneros the same as Scotch Bonnets?
My husband who does all the cooking loves spicy food from around the world. I’ve just emailed him this recipe. We will prepare the dish next week. Just in time, with pumpkins on the market now.
onions, sweet potatoes and baby carrots are all you need in Domoda :) Also this recipe should suggest optional to add habanero peppers!
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.
That’s wonderful, Susan, I’m so happy to hear that, thank you!
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 GOOD! Fantastic way of cooking ground nut soup.
I’m so glad, Pa, and appreciate the feedback, thank you!
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.
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!
Can’t wait to to make this on Sunday. I’m gonna make it with almost, that’s what I’m used :)
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
Hi Chris, I’ve only had the Gambian version, thanks for the insights on the differences between Kenyan and Gambian domoda.
Lived in Gambia for Many years..The recipe is pretty much spot on..just missing lemon juice..
Awesome, thank you, Rush!
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’
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 :)
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.
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.
Right Isatou!!! I have never had Domoda with squash or potatoes!!!
onions, sweet potatoes and baby carrots are all you need in Domoda :)
hey it can contain potatoes to ur liking i dont know about the sweet potatoe and carrot but the irish potatoe can be added
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!