Entree: Gambia – Domoda (Peanut Stew)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1-inch (2.5 cm) cubes, trimmed
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, finely chopped (approx. 10 oz / 280 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 whole scotch bonnet or habanero pepper (leave whole for mild heat or split and seed for more heat) (approx. 10 g)
- 3 tbsp (45 g) tomato paste
- 2 medium tomatoes, chopped (approx. 10 oz / 300 g)
- 1 cup (260 g) smooth peanut butter (unsweetened)
- 4 cups (960 ml) beef or chicken stock, hot
- 1 large sweet potato, peeled and cut into 1-inch (2.5 cm) cubes (approx. 1 lb / 450 g)
- 1 bay leaf
- 1 tsp (5 g) ground paprika or smoked paprika
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) lime juice (or to taste)
- 1 tbsp (15 ml) vegetable oil (for finishing, optional)
- 3 cups (600 g) cooked white rice, for serving
- Chopped fresh parsley or cilantro, for garnish (optional)

Instructions

1. Heat 2 tbsp (30 ml) vegetable oil in a heavy-bottomed pot over medium-high heat. Season the beef cubes lightly with 1/2 tsp (2.5 g) salt and brown in batches until a deep crust forms, about 3–4 minutes per batch. Remove browned beef and set aside.
2. Reduce heat to medium, add chopped onions to the pot and sauté until soft and translucent, about 6–8 minutes. Add garlic and cook 30–60 seconds until fragrant.
3. Stir in tomato paste and paprika; cook 1–2 minutes to remove raw tomato flavor. Add chopped tomatoes and cook until they begin to break down, about 4 minutes.
4. Return browned beef to the pot along with any accumulated juices. Pour in stock, add bay leaf and whole scotch bonnet pepper, and bring to a gentle simmer. Cover and simmer for 35 minutes.
5. After 35 minutes add the cubed sweet potato. Continue to simmer covered until beef is tender and sweet potato is cooked through, about 20–25 minutes.
6. In a bowl, thin the peanut butter with 1/2 cup (120 ml) warm stock taken from the pot, whisking to a smooth consistency. Stir the peanut mixture into the pot slowly so it incorporates without clumping. Simmer uncovered for 10–12 minutes, stirring occasionally, until the stew is thick and glossy.
7. Remove and discard the bay leaf and whole scotch bonnet (if left whole). Stir in lime juice and taste; add remaining salt and pepper as needed. If the stew is too thick, thin with a little hot stock or water to desired consistency.
8. Serve Domoda hot over cooked white rice, drizzled with a little vegetable oil if desired and garnished with chopped parsley or cilantro.