Domoda (Gambia)

Cooked on June 6, 2023.

My second recipe! Domoda is a Gambian Peanut Stew made with peanut butter, tomatoes, and onions, and is usually served with rice. This was my first time cooking an African dish, and also the first time making a stew using a Dutch oven.

Rating 4/10, it was alright, but a too peanut buttery (I used to be allergic to nuts) and I didn’t really like the spice combination. The sweet potato doesn’t go too well with the stew either.

Special equipment: Dutch oven (or a large pot)

Dice the onion and place it into a bowl.

Chop the garlic and place it into the bowl.

Finely dice the ginger and place it with the garlic.

Dice the jalapeño peppers and place them into the bowl with the onion. Remove as many seeds as you want (the more seeds the spicier).

Mix all of the spices, salts, and peppers into a small bowl, set aside.

Peel and dice the sweet potatoes into small less than 1/2 inch cubes, set aside.

Chop the kale into medium sized leaves.

Heat a large Dutch oven over medium-high heat. Add the sunflower oil to cover the bottom.

Once the oil is heated, add the onions with a pinch of salt and cook for 5 minutes, stirring occasionally.

Add the garlic, ginger, and jalapeño peppers and cook for 2 minutes, stirring occasionally.

Add in tomato paste, cumin, coriander, cinnamon, cloves, salt, and pepper (spice mix from prep). Cook for 2 minute, stirring constantly. Add in a splash or two of water to prevent sticking.

Pour in the water and add the thyme sprigs, sweet potatoes, peanut butter, beans, and tomatoes. Bring to a boil and stir well.

If the crushed tomatoes and beans come with a lot of water, reduce the amount of water added to 2.5 cups.

Reduce heat to medium and simmer for 25-30 minutes, stirring occasionally.

Add chopped kale and simmer for an additional 5 minutes.

Stir in lemon juice and cilantro, and season to taste. Let cool for 5 minutes, and serve with rice.

Watch me get Gambia on the country picker!

Here are some more pictures throughout the process of cooking the stew. It was a mess at first since I put too much water (or too much sweet potatoes), so I had to scoop water out midway, the consistency turned out alright at the end, however. The simmering process did not boil out as much water as I had hoped to either.