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 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 sweet potatoes and carrots (which are delicious when tender), but sometimes I add bell peppers.
Domoda and brown rice.
Domoda
1 lb chicken breast, cut into ½ in. chunks
¼ cup peanut oil
2 large onions, diced
3 cloves garlic, minced
3 tablespoons tomato paste
1 cup natural, unsweetened peanut butter
3 cups of vegetable stock
2 cups water
Scotch bonnet chilies, diced
1 cup sweet potatoes, chopped (or the tuber of your choice)
2 carrots, sliced thickly
1 bay leaf
Salt to taste
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.
Dilute the tomato paste in the water, add to the pot, and bring the mixture to a boil. Add the carrots, sweet potatoes, and chillies.
In a separate pan, sauté the onions and garlic until golden brown. Add the onion and garlic to the pot.
Add the bay leaf, salt, and the peanut butter. Adjust the thickness of the sauce by adding more peanut butter (to thicken) or adding more water (to make it thinner).
Reduce cover the pot and allow it to cook for 45 - 50 minutes while stirring occasionally to ensure the peanut butter does not stick to the bottom of the pot.
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.
Gambian Classic: Churra gerte
Churra gerte is a traditional Gambian porridge made with boiled peanuts and rice. Think of it as a thicker oatmeal with a rich, slightly nutty taste. The base of the dish is a ground mixture of rice and the peanuts. Because the variety of peanuts found in the United States is often different from those commonly found in Gambia, my family would usually bring the pre-ground churra gerte mixture back home after visiting. Not sure how this recipe will taste with the peanut varieties found in the US, but it is worth a try! If you can find West African groundnuts, you'll be able to replicate the authentic taste. Churra gerte is a simple dish, but immensely satisfying.
The Gambia, the smallest nation in mainland Africa, is a resource-poor country, so peanuts are one of the main crops grown throughout the region. Gerte is the Wolof word for peanut (also called groundnut). Peanuts are ubiquitous in Gambian (as well as Senegalese) food. Domoda, a delicious peanut-based stew often served with chicken and a mix of vegetables, is The Gambia's national dish. In Senegal, the dish is called maffe. On the streets of Banjul, you'll also find grilled peanuts and peanut butter biscuits.
Peanuts were first introduced to Senegambia (the region that comprises The Gambia and Senegal) by the Portuguese in the 16th century.
Churra gerte (peanut-rice porridge)
1 cup raw peanuts (shelled with skin attached)
1 cup uncooked long grain white rice
3.5 cups water
Sugar to taste
Condensed milk to taste
Optional: add some seeds and/or dried fruit. I added some raisins and sunflower seeds, but I've thrown in some dried mango and papaya in the past.
- With a mortar and pestle, pound the peanut and rice mixture until it is a fine consistency. If you have a food processor, you can use it instead to grind the mixture.
- Bring water to the boil. Stir in 1 cup of the peanut-rice mixture, then reduce heat to a simmer. If you have any remaining mixture, put it in a covered container and freeze it because churra gerte tends to mold easily.
- Stir continuously for 20 minutes until the churra gerte becomes thick. Large steam bubbles should periodically rise from the bottom of the pot and pop.
- Remove from heat. Serve warm with sugar and condensed milk and enjoy!
Banku and Okro Soup, Ghana-Style
Growing up, I was an okra soup fanatic. Whenever my mother made it, I could be continually counted on to eat to excess and then promptly fall into a food coma. I've cut back as I've grown older because okra soup made with palm oil isn't the healthiest of dishes. Several chefs have attempted to adapt the recipe with vegetable oil to make it slightly healthier and reduce the cholesterol impact of the palm oil; however, I believe that the palm oil is essential to rich, deep flavor of the dish. I'm a okra soup purist, if you will. As such, these days, I only eat it sparingly, but relish those rare occasions. If you do choose to adapt the recipe with vegetable oil, I suggest using poultry instead of beef or smoked meat as the flavor is slightly better.
I learned how to make this recipe from my friend Julie from Ghana. We added a few crabs that you can see in the pictures, but I've omitted them from the recipe below.
Okra soup is a fascinating dish because of its many permutations across West Africa and its reinvention in the Americas as gumbo. Creole gumbo usually features a roux (a thickening agent made with a fat such as butter, mixed with flour) and is typically served over hot rice.
This recipe uses garden eggs, which are also called "African eggplants." When I first arrived in Accra, I was very confused as to what exactly the pale yellow "garden eggs" were. I had never seen them before when visiting Gambia or Kenya. After some inquiries, I learned that they are simply another variety of eggplant. In the States, if you're lucky, you may be able to find them at speciality African (and sometimes Asian) grocery stores. They're slightly more bitter than the aubergine (dark purple) eggplants I am used to.
Okra Soup
1 medium-sized salmon
1 lb smoked turkey (Note: traditionally most people tend to use beef)
1 pound Okro (Note: Ghanaians call okra "okro")
2 cloves garlic
3 medium tomatoes
1 large onion
1 tsp. grated ginger
2 chili peppers (scotch bonnets or other red chilis are best), ground or finely chopped
3 garden eggs (Substitute aubergines if unavailable)
1/2 cup mushrooms
1/2 cup palm oil
2 cubes of Bouillon cubes
Salt to taste
Chop half of the pound of okra, then grate the other half. The smaller you cut the okra, the better the draw will be.
Cut the stalks off the garden eggs and cut them in half.
Soak the garden eggs and the okra for 10 minutes before transferring them to a pot to boil until the garden eggs turn translucent. Remove from flame.
In a separate pot, pour 1/2 cup of palm oil. When the oil is hot, add the onion, ginger, bouillion cubes, ground chili pepper and garlic. (Optional: add some ground ginger). As the mixture softens, add tomato and mushrooms, and continue to let it simmer over the fire.
Allow the pot with the palm oil mixture to continue cooking for 2 to 3 minutes before adding the smoked turkey and fish. Once the turkey and fish are sufficiently cooked, add the okra mixture.
Add the okra into the mixture by turning it from the bottom of the pot to the top. Allow the mixture to cook for another 10 minutes. The okra is added last in order to avoid over-cooking it.
Serve when ready alongside banku (for Ghanaians) or rice (my personal preference).
Pouring the boiled okra and garden egg mixture into the pot with the palm oil
Because I was aiming for the full Ghana experience, I also made the okra soup with banku, one of Ghana's staple foods. I'm fascinated by the vast array of starchy side dishes across Africa. In much of West Africa, fufu is omnipresent. In Kenya and parts of eastern and central Africa, the starchy side is ugali, a maize-based side similar to polenta. In Zambia and parts of southern Africa, there is nshima. In Benin and Togo, there is the omnipresent pate (pronounced "pat.") In Ghana, there is the one and only banku. Aside from their starchy consistency, all these foods share the common element of near tastelessness, thereby making them a perfect base to sop up the spicy and earthy flavors of rich stews like okra soup.
Freshly made banku, shapely by yours truly. Be careful not to eat too much or you will quickly find yourself fast asleep.
Banku
2 cups water
1 pound cassava dough
2 pounds corn dough
Salt to taste
Mix the 1 cup of water and cassava dough then pour the mixture through a sieve to ensure that all the unmilled pieces of cassava and any other residue are eliminated.
Add the corn dough to the cassava dough.
Add some salt and mix thoroughly until the mixture thins and becomes smooth.
Put the pot over medium fire and continue to mix. The banku will become more difficult to stir, but continue to mix in order to ensure it does not become lumpy. Add about one cup of water and cover the pot for 5 minutes to allow the water to evaporate and cook the banku further. During this time, stir the banku intermittently.
When the banku is ready, shape it into a small ball using a spoon. Alternatively, if you won't eat all of the banku at once, spoon out portions into small plastic bags and roll up the ends.
The finished product: banku and okro soup.