Entree: Senegal – Senegalese Wolof Cuisine – Domoda (A peanut-based meat and vegetable stew from Senegal, typically served with rice)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1.5 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) pieces
- 2 large onions, finely chopped (about 10 oz / 285 g)
- 4 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 can (14 oz / 400 g) crushed tomatoes
- 2 cups (480 ml) beef stock
- 1 cup (250 g) smooth peanut butter (or freshly ground roasted peanuts)
- 2 medium sweet potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 1 lb / 450 g)
- 3 medium carrots, sliced (about 6 oz / 170 g)
- 2 bay leaves
- 1 Scotch bonnet or serrano pepper, left whole for mild heat (optional)
- 2 tbsp (30 ml) lemon juice or tamarind water
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground cumin
- Salt and black pepper to taste
- 1/4 cup (15 g) chopped fresh cilantro or parsley for garnish
- 3 cups (600 g) long-grain white rice, cooked to serve

Instructions

1. Heat the vegetable oil in a large heavy pot over medium-high heat. Season the beef pieces with salt and pepper and brown in batches until well-seared on all sides; transfer browned beef to a plate.
2. Reduce heat to medium. Add the chopped onions to the pot and cook until softened and translucent, about 6–8 minutes. Stir in the minced garlic and tomato paste and cook 1–2 minutes until fragrant.
3. Add the crushed tomatoes, beef stock, bay leaves, smoked paprika, and cumin. Return the browned beef to the pot and bring to a simmer.
4. In a bowl, whisk the peanut butter with 1/2 cup (120 ml) hot broth from the pot until smooth, then stir the peanut mixture back into the stew to combine evenly.
5. Add the sweet potatoes and carrots (and the whole pepper if using). Cover and simmer gently for 35–45 minutes, or until beef and vegetables are tender; stir occasionally and add a splash of water or stock if the stew becomes too thick.
6. Remove the bay leaves and whole pepper. Stir in the lemon juice or tamarind water, adjust seasoning with salt and pepper, and simmer 2–3 minutes more to marry flavors.
7. Serve the Domoda hot over cooked white rice, garnished with chopped cilantro or parsley.