📝 About This Recipe
Domoda is the beloved national dish of The Gambia, a soul-warming stew that marries the earthiness of groundnuts with tangy tomatoes and tender meat. This Halal-friendly version features succulent lamb or beef simmered in a rich, velvety peanut sauce infused with aromatic spices. It is a masterclass in balancing creamy textures with a subtle citrusy brightness, offering a true taste of West African hospitality.
🥗 Ingredients
The Meat and Aromatics
- 2 lbs Lamb or Beef chuck (cut into 1-inch cubes)
- 3 tablespoons Vegetable oil (neutral oil like canola or sunflower)
- 2 medium Red onion (finely diced)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (grated)
The Base and Sauce
- 3 tablespoons Tomato paste (concentrated)
- 3/4 cup Natural peanut butter (smooth, unsweetened and unsalted)
- 4 cups Beef or Vegetable stock (low sodium)
- 2 medium Fresh tomatoes (pureed or finely chopped)
- 1 whole Scotch Bonnet pepper (pierced once with a knife for flavor without extreme heat)
Vegetables and Seasoning
- 1 large Sweet potato or Pumpkin (peeled and cut into large chunks)
- 2 medium Carrots (cut into thick rounds)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Salt (or to taste)
- 1/2 teaspoon Black pepper (freshly ground)
👨🍳 Instructions
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1
Pat the meat dry with paper towels and season generously with salt and black pepper.
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2
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
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3
Brown the meat in batches to avoid overcrowding the pot, cooking until a deep golden-brown crust forms on all sides (about 5-7 minutes per batch). Remove meat and set aside.
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4
In the same pot, reduce heat to medium and add the diced onions. Sauté for 5 minutes until translucent and soft.
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5
Add the minced garlic and grated ginger, stirring constantly for 1 minute until fragrant.
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6
Stir in the tomato paste and cook for 3-4 minutes, stirring frequently, until it darkens to a deep brick red—this removes the raw metallic taste.
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7
Add the pureed fresh tomatoes and cook for another 5 minutes until the liquid has slightly reduced.
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8
In a separate bowl, whisk the peanut butter with 1 cup of the warm stock until it forms a smooth slurry, then pour this into the pot.
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9
Add the remaining stock and return the browned meat to the pot. Drop in the whole Scotch Bonnet pepper.
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10
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally to prevent the peanut sauce from sticking to the bottom.
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11
Add the sweet potato and carrot chunks. Continue to simmer, covered, for another 20-25 minutes or until the meat is fork-tender and the vegetables are soft.
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12
Stir in the fresh lemon juice. This is the 'secret' to authentic Domoda, as it cuts through the richness of the peanuts.
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13
Remove the Scotch Bonnet pepper. Taste and adjust salt and pepper if necessary. The sauce should be thick enough to coat the back of a spoon.
💡 Chef's Tips
Always use natural, unsweetened peanut butter; commercial brands with added sugar will make the stew too sweet. If the sauce becomes too thick before the meat is tender, add a splash of water or extra stock to loosen it. Stir frequently throughout the process, as the high protein and fat content in peanuts can cause the sauce to scorch on the bottom of the pot. For a vegetarian version, replace the meat with extra hearty vegetables like eggplant, cabbage, and extra sweet potatoes. Let the stew rest for 10 minutes before serving; the flavors deepen and the oil slightly separates, which is a sign of a well-cooked Domoda.
🍽️ Serving Suggestions
Serve over a generous bed of fluffy white jasmine or basmati rice to soak up the sauce. Pair with a side of steamed cabbage or sautéed spinach for a nutritional balance. Offer a side of fresh lime wedges for those who prefer an extra hit of acidity. Enjoy with a glass of cold Hibiscus tea (Wonjo) to complement the savory flavors. Serve with a crusty baguette if you prefer dipping over rice.