Domoda (Gambian Peanut Stew)
Domoda is a rich and savory peanut stew, a national dish of Gambia. It features tender meat (traditionally beef or lamb, but chicken works well) simmered in a creamy, flavorful peanut butter sauce with vegetables. This hearty meal is often served with rice.
An original recipe by Forkin
- Total time
- 1 hr 25 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 939 kcal
Allergen information: may contain milk, nuts, and peanuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gbeef stew meat, cut into 1-inch (2.5 cm) cubes
- 180 gpeanut butter, natural, unsweetened
- 60 gtomato paste
- 1 pcsyellow onion, chopped
- 3 clovegarlic, minced
- 1 tbspginger, grated
- 1 pcsbell pepper, chopped
- 2 pcscarrot, peeled and sliced
- 2 pcspotato, peeled and cubed
- 1 pcshot pepper, whole, optional for heat(optional)
- 4 cupbeef broth
- 2 tbspvegetable oil
- 1 tspsalt
- 0.5 tspblack pepper
for serving
- 1 cupwhite rice, cooked, for serving
Equipment
large pot · dutch oven · whisk
The method
Step by step
- 1
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
About 2 min
- 2
Season the beef stew meat with salt and black pepper, then brown it in the hot oil on all sides. Work in batches if necessary to avoid overcrowding the pot.
About 10 min
Cook’s note: Browning the meat adds depth of flavor to the stew.
- 3
Remove the browned meat from the pot and set aside.
- 4
Add the chopped yellow onion to the pot and sauté until softened and translucent, about 5-7 minutes.
About 7 min
Cook’s note: Scrape up any browned bits from the bottom of the pot as the onion cooks.
- 5
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 6
Add the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor.
About 3 min
- 7
In a separate bowl, whisk together the peanut butter with enough warm beef broth to create a smooth, pourable paste.
About 3 min
Cook’s note: This prevents the peanut butter from clumping in the stew.
- 8
Return the beef to the pot, then pour in the remaining beef broth and the peanut butter mixture.
About 1 min
- 9
Add the chopped bell pepper, sliced carrots, cubed potatoes, and the whole hot pepper (if using) to the pot.
About 1 min
- 10
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for at least 45 minutes, or until the beef is very tender.
About 45 min
Cook’s note: Stir occasionally to prevent sticking and ensure even cooking.
- 11
Taste and adjust seasoning with additional salt and pepper if needed.
About 1 min
- 12
Remove the whole hot pepper before serving, if you used one.
Cook’s note: If you want more heat, you can carefully break it open slightly before removing.
- 13
Serve the domoda hot, traditionally over cooked white rice.
Per serving
Nutrition
- Calories
- 939.4kcal
- Protein
- 48.5g
- Carbs
- 73.1g
- Fat
- 53.3g
- Fibre
- 8g
- Sugar
- 12.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover domoda in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed to thin the sauce, or in the microwave.
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