Domoda

Gambian Domoda (Groundnut Stew)

Domoda is a rich, nutty West African stew from Gambia, made with a smooth groundnut (peanut) base, tomatoes, and tender meat. It's simmered until thick and glossy, then served over rice.

Prep

20 min

Cook

60 min

Total

80 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) beef chuck or stewing steak, cut into 2.5 cm (1 inch) cubes; can substitute lamb or chicken thighs
• •200 g (7 oz) smooth peanut butter, unsweetened, no added sugar or palm oil; or groundnut paste
• •2 tbsp vegetable oil
• •1 large onion, finely chopped
• •3 cloves garlic, minced
• •1 tbsp fresh ginger, grated
• •2 medium tomatoes, chopped, or 400 g (14 oz) canned chopped tomatoes
• •1 tbsp tomato paste
• •1 whole Scotch bonnet chilli, left whole and pierced, or chopped if you want more heat; adjust to taste
• •1 tsp ground cumin
• •1 tsp ground coriander
• •1 tsp salt, or to taste
• •0.5 tsp (½ tsp) black pepper
• •700 ml (3 cups) water or stock, plus more as needed
• •1 medium sweet potato or white potato, peeled and cut into 2.5 cm (1 inch) chunks; optional but traditional
• •1 medium carrot, peeled and cut into 2.5 cm (1 inch) chunks; optional
• •200 g (7 oz) okra, trimmed and sliced; optional
• •400 g (14 oz) long-grain rice, for serving

Steps

1. 1 If using meat, pat it dry and season lightly with salt and pepper. Heat the oil in a large heavy pot over medium-high heat. Brown the meat in batches until well seared on all sides, then set aside. (If using chicken, brown skin-side down first.)
2. 2 In the same pot, reduce heat to medium. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic, ginger, cumin, and coriander; cook for 1 minute until fragrant.
3. 3 Add the chopped tomatoes and tomato paste. Cook, stirring, for 3–4 minutes until the tomatoes break down and the mixture thickens slightly.
4. 4 Stir in the peanut butter and cook for 1 minute, then gradually whisk in 700 ml (3 cups) water or stock until smooth. Add the browned meat, whole pierced Scotch bonnet, and salt. Bring to a simmer, then reduce heat to low, cover, and cook gently for 30 minutes.
5. 5 Add the potato, carrot, and okra (if using). Continue simmering, uncovered, for 20–30 minutes, stirring occasionally, until the meat is tender and the sauce has thickened to a rich, glossy consistency that coats the back of a spoon. If it gets too thick, add a splash of water; if too thin, simmer uncovered longer. Remove the whole chilli before serving (or mash it in for more heat).
6. 6 While the stew finishes, cook the rice according to package instructions. Fluff with a fork.
7. 7 Taste the domoda and adjust salt. Serve hot over steamed rice.