Gambian-Inspired Groundnut Stew (Domoda)
featured in Rice Around The World
Tikeyah Whittle
Tasty Team
Total Time
1 hr 15 min
1 hr 15 min
Prep Time
15 minutes
15 minutes
Cook Time
1 hr
1 hr
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Total Time
1 hr 15 min
1 hr 15 min
Prep Time
15 minutes
15 minutes
Cook Time
1 hr
1 hr
Ingredients
for 1 serving
-
¼ cup vegetable oil, or palm oil, divided, plus 1 tablespoon (60 mL) -
1 lb boneless chicken breast, or thighs, pork, beef or tofu, cut into 1 in cubes (450 g) - 1 medium yellow onion, diced
- 2 cloves garlic, minced
-
1 cup creamy peanut butter (240 g) -
1 tablespoon kosher salt -
1 tablespoon paprika -
1 tablespoon adobo seasoning -
1 teaspoon black pepper -
½ teaspoon cayenne pepper -
2 cups tomato sauce (360 g) -
2 cups water (480 mL) -
2 cups pumpkin, or butternut squash, cut into 1 in (2.5 cm) pieces (480 g) - 1 baking potato, cut into 1 in (2.5 cm) pieces
- 1 large carrot, sliced into 1/4 in (6 mm) rounds
- 1 habanero pepper
- jasmine rice, for serving
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Preparation
- Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken and brown on all sides, 8–10 minutes. Remove from the pot and set aside.
- Add the onion and garlic to the pot and cook for 4–6 minutes, until softened and the onion is translucent and the garlic is beginning to brown.
- Stir in the peanut butter until melted, about 1 minute.
- Add the salt, paprika, adobo seasoning, black pepper, cayenne pepper, remaining ¼ cup vegetable oil and tomato sauce. Mix well to combine with the peanut butter.
- Add the water, pumpkin, potato, carrot, the browned chicken, and the habanero and stir to combine. Cover the pot, reduce the heat to medium, and cook for 10 minutes. Stir, then reduce the heat to low and cook for 35 minutes more, until the vegetables are tender and the stew is thickened.
- Remove the pot from the heat and remove the habanero pepper.
- Serve the stew hot over jasmine rice.
- Enjoy!
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Submit your recipeTips
-
Saran Kouyate
as a malian who eats this ever week here are some tips no tomato sauce add tomato paste uses leg quarters unstead of chicken breast NO PUMPKIN add dried fish for deeper flavor
2020-12-24T07:13:19Z Helpful (86) -
Kanika Welch
This is a very americanized version of domada. If your habanero is like the one in the vid, the dish is not done! It should not be firm. Domada needs to simmer at least an hour for flavors to meld & as it's been said here you should be using tomato paste, no sauce. Essentially the dish is a thick sauce served over rice. It's not a soup or stand alone stew.
2020-12-26T05:29:07Z Helpful (46) -
Alyssa Harding
i’m north african and arab and very familiar with this dish and this was definitely different than what i’m used to but still ok i recommend eating it with nann and rice and using canned tomato’s instead of tomato sauce and an all natural chunky peanut butter that gives it a better flavor
2020-12-25T05:37:06Z Helpful (28) -
Danielle Garrett
Not sure where the nutritional information is and this is certainly not one serving but the flavor is incredible. I never would have thought peanut butter in a stew could be so tasty. I replaced the pumpkin with sweet potato as that is what I had but it was still surprisingly good.
2021-01-08T02:36:49Z Helpful (5) -
Anaïs Nicolin
Be careful when you add the peanut butter, the heat must be very low or else it will burn
2021-02-16T10:44:28Z Helpful (4) -
Kayla Lambrecht
I was really unsure about using peanut butter in this stew but it really complimented all of the other flavors. A lot of others have commented using paste instead of tomato sauce and I don't think it needs it. After cooking this with the potatoes and squash it was plenty thick. My family loved it. I would make this again.
2021-01-06T17:09:54Z Helpful (4) -
taliabegoun
This was delicious! I used sweet potatoes instead of pumpkin and it was really yummy. Make sure to keep mixing it even when it’s simmering because it gets a little stuck.
2021-01-27T06:56:37Z Helpful (3) -
Binta Thiam
This look more like mafé than domoda tbh
2021-02-13T19:45:43Z Helpful (2) -
Naty Baaklini
I don’t like spicy food, so I used a bell pepper instead of habanero, and browned it with the onion in the chicken grease. Also added zuchini and roasted spaghetti squash instead of pumpkin, and I used tomato paste, per the other tips. It came out really good. I’ll try it with a poblano pepper next time
2021-01-15T04:46:16Z Helpful (2) -
erined
Delicious! I followed the tip that said to simmer for at least an hour - that was definitely a good call because the end flavor was a lot better than it was before I let it simmer for an hour. The PB I used didn’t have added sugar like many do - I found the sauce to be too savory so I added a couple TBLS of sugar 🤫. This recipe makes a lot too FYI.
2021-02-06T01:45:25Z Helpful (1) -
dakotagirl
I had some adobo and all the other stuff so I made this. I LOVED it. Didn’t use pumpkin, just two potatoes instead. And used Passata and a drained can of tomatoes instead of tomato sauce. The tomato chunks gave it texture. This was really good! And super easy to make.
2021-01-14T19:57:14Z Helpful (1) -
emmawantdindin
This was so delicious!
2021-03-21T02:46:42Z Helpful (0)
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