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!
Hello, this looks amazing and i cant wait to try it. 2 questions though – Can you recommend a substitute for tomato paste? Can fresh tomatoes be used instead? Also, a substitute for Scotch bonnet chilies please – dont get these 2 easily in India. Thanks!
Hi Shonali, tomato paste is very thick, concentrated, and condensed so fresh tomatoes will not be a good substitute. If you cannot find tomato paste (if often comes in a tube as well) then the next best thing would be to use tomato sauce/puree. For the peppers, you can use any spicy pepper of your choice. And if you prefer it not to be spicy, you can use a mild pepper.
This is one of my go-to recipes. You’ve explained this quite simply. I was an instructor at UTG in 2018 and 2019. Fell in love with this and the street goat.
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!