Entree: Senegal – Casamance – Domoda (Groundnut Stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 10 min

Total 1 hr 25 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1-inch cubes
- 2 tbsp (30 ml) peanut oil
- 2 medium onions, about 10 oz (280 g), chopped
- 4 cloves garlic, minced
- 3 tbsp (45 g) tomato paste
- 1 cup (240 g) natural peanut butter (smooth or coarsely ground)
- 4 cups (960 ml) beef stock (or water and a bouillon cube)
- 2 medium sweet potatoes, about 1 lb (450 g), peeled and cut into 1-inch cubes
- 2 carrots, about 6 oz (170 g), sliced into 1/2-inch rounds
- 1 small eggplant, about 8 oz (225 g), cut into 1-inch cubes (optional, common in Casamance)
- 1 bay leaf
- 1 small whole hot pepper (scotch bonnet or habanero), left whole for heat (optional)
- 1 Maggi or bouillon cube (optional)
- 1 tbsp (15 ml) tamarind paste or 1 tbsp (15 ml) lemon juice (optional, to balance sweetness)
- Salt and freshly ground black pepper, to taste
- 2 tbsp (30 ml) vegetable oil or additional peanut oil (if needed for frying)
- 3 cups (uncooked) long-grain rice, cooked according to package directions (to serve)

Instructions

1. Pat the beef dry and season with salt and pepper. In a large heavy pot or Dutch oven, heat 2 tbsp (30 ml) peanut oil over medium-high heat and brown the beef in batches until well-seared on all sides; transfer browned beef to a plate.
2. Reduce heat to medium and add the chopped onions to the pot; sauté until soft and translucent, about 6–8 minutes. Add minced garlic and tomato paste and cook 2–3 minutes more, stirring until the tomato paste darkens slightly.
3. Stir in the peanut butter and slowly pour in 2 cups (480 ml) of the beef stock, whisking to loosen and create a smooth sauce. Scrape any browned bits from the bottom of the pot.
4. Return the browned beef to the pot, add the remaining stock, bay leaf, whole hot pepper (if using), Maggi cube (if using), and the tamarind paste or lemon juice (if using). Bring to a gentle simmer.
5. Add the sweet potatoes, carrots, and eggplant (if using). Cover partially and simmer gently for 45–60 minutes, stirring occasionally, until the beef and vegetables are tender and the sauce has thickened. Add more stock or water if the stew becomes too thick.
6. Taste and adjust seasoning with salt and black pepper. Remove and discard the bay leaf and the whole hot pepper (unless you prefer it left in).
7. Serve the domoda hot over cooked long-grain rice, with additional hot pepper on the side if desired.