Domoda: Gambian Peanut Stew

I wouldn't be Gambian if I didn't do a post about domoda. Also known as maffe in Senegal, asindessi in Togo and aziin nusunnu in Benin, domoda is The Gambia's national dish. It's a delicious, hearty sweet-and-salty peanut stew often featuring chicken or beef. As mentioned in my post on churrah gerte, peanuts are omnipresent in Gambian cuisine. Whenever I feel a little homesick for my mother's cooking, domoda is my go-to meal. Everyone has their own vegetable preferences regarding what they like to throw in. I personally love to thrown in some peppers and carrots (which are delicious when tender) as well as some sweet potatoes.

Domoda and brown rice.

Domoda and brown rice.

 

Domoda

1 lb chicken breast, cut into ½ in. chunks
2 large onions, diced
2 tablespoons vegetable oil
3 cloves garlic, minced
3 medium tomatoes, diced
4 oz tomato paste
1 cup natural, unsweetened peanut butter
3 Maggi stock cubes
3 cups water
Scotch bonnet chilies, diced
1 cup sweet potatoes, chopped
2 carrots, sliced thickly
2 bell peppers, julienned
Salt and pepper to taste

  1. Heat the oil in a large pot. Add the chicken to the pot and cook until lightly browned. The chicken does not need to be completely cooked through - it will finish cooking as it simmers in the stew.
  2. Add garlic and tomatoes and cook until tomatoes have softened.
  3. Add the tomato paste, chilies, peanut butter and stir until combined. 
  4. In a separate pan, sauté the onions until golden brown, then add the carrots and bell peppers and cook until slightly softened before adding the stir-fry mixture to the large pot. 
  5. Add the water and the Maggi cubes to the pot. Add the sweet potatoes.
  6. When water has come to a boil, reduce the heat, cover the pot and allow it to cook for 45 - 50 minutes while stirring occasionally. 
  7. Season with salt. 
  8. Serve hot over rice.*

*I chose to serve this over brown rice because I find that brown rice works better with thick stews. White rice can sometimes become a bit mushy. In Ghana, I've become particularly fond of Primelin Brown Rice. 

Domoda is often eaten with chicken or beef, but it can also be adapted to vegetarian palettes. Throw in whatever you'd like -- squash, eggplant, yams, etc.