Domoda is a West African (Gambian) peanut stew, my vegan version is loaded with sweet potato and carrot in a delicious peanut butter sauce.
This recipe takes a little over an hour to cook, and it is very easy with very little "hands on" cooking required.
Vegan Gambian Peanut Stew
Most of my vegetarian or vegan "stews" tend to be either curry recipes like my chickpea and parsnip curry or tagines like my sweet potato tagine.
This recipe comes from a completely different place, the west coast of Africa, and it is superb!
My take on West African peanut stew is built on a Gambian dish called domoda, and it is gloriously simple and outrageously delicious.
A delicious sauce thickened with peanut butter is spiced up with Scotch Bonnet peppers and a simple spice mix. The spice mix is based on the ingredients used in "Joker" seasoning, which is popular in the region but impossible to find in the UK.
Lots of black pepper, paprika, cumin, cinnamon and ginger all feature alongside a generous glug of Maggi liquid seasoning.
Then, all you need to do is cook your choice of vegetables in the sauce until tender.
It really is that simple, and it is a perfect winter warmer.
Frequently Asked Questions
Can I use different vegetables?
Yes, you could use any root vegetables that take a while to cook.
Regular potatoes work well, as do things like swede, celeriac, pumpkin and squash in this domoda recipe.
Do I have to use unsweetened peanut butter?
In my opinion, it is worth tracking down peanut butter that does not have any added sugar. It is not difficult to find, and if you are using sweet vegetables (as this version does), it makes for a much better recipe.
I use either Whole Earth or Meridian in this recipe. It's not as satisfying on a sandwich, but it is much better for cooking.
What is Maggi seasoning?
Maggi seasoning is a general-purpose liquid seasoning that is readily available in UK supermarkets. It is relatively cheap, and you can put it in everything from soups and stews to cheese on toast!
Do I have to use Scotch Bonnet peppers?
No, you can choose any type of chilli, Scotch Bonnets are roughly about as hot as Habaneros, so they are right up there towards the top.
If you are a "chilliphobe", feel free to dial that back a little, but be aware that peanut butter cools the heat considerably.
Can I add meat?
Yes, meat, if added, would traditionally have been some form of bush meat, but you could add everything from chicken to beef or even lamb. However, you will need to adjust the cooking time and water content considerably.
Can I make this in advance?
Yes, but the stew will thicken considerably if it is cooled and reheated. You may wish to add a little more water and seasoning, I would use more maggi seasoning.
Serving Suggestions
I like to serve this domoda recipe with some plain long grain rice, the sauce is delicious, and the rice is perfect for mopping it all up.
But this West African peanut stew works well with other options like buttered couscous, herby bulgur wheat or even quinoa.
Some fluffy flatbread would also work as the perfect divice for mopping up that thick peanut sauce!
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- 20cm or 8" saucepan.
- Stirring and serving spoons.
- Chopping board.
- Kitchen knife.
- Vegetable peeler.
- Mini blender or pestle and mortar.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Domoda Recipe, a West African Peanut Stew
Ingredients
- 1 Medium Onion 150g
- 4 Cloves Garlic
- 1 Scotch Bonnet Chilli Pepper
- 4 Spring Onions Plus an extra one or two for garnish
- 1 Medium-Large Tomato 150-175g
- 135 g Unsweetened Peanut Butter ½ Cup
- 250 ml 1 Cup Water
- 2 teaspoon Maggi Liquid Seasoning
- 2 Medium Sweet Potatoes 450g Total
- 2 Medium Carrots 200g Total
- 2 tablespoon Cooking Oil
- ½ teaspoon Freshly Ground Black Pepper
- 1 teaspoon Paprika
- ¼ teaspoon Cumin
- ¼ teaspoon Dried Chilli Flakes
- ⅛ teaspoon Cinnamon
- ⅛ teaspoon Ground Ginger
- Salt if Required It shouldn't be
- 25 g Toasted Peanuts For Garnish
Instructions
- Cut the onion in half, peel it and then roughly chop it and toss it into a mini blender, peel the garlic cloves and add chuck them into the blender, cut the stem from the chilli pepper and add it to the mix, finally roughly chop the spring onions and tomato, throw them into the blender and blitz to form a smooth paste.
- Mix the peanut butter with the water, it may seem like this will not come together, but work it for a couple of minutes, and it will be fine.
- Add the black pepper, paprika, cumin, dried chilli flakes, cinnamon and ground ginger to a bowl and give it a mix.
- Heat the oil in a 20cm or 8" heavy-based sauce pan, over a medium-high heat and when it is hot add the blended onion mix, then cook for 4-5 minutes.
- Add the spice mix a stir for 30 seconds or so, then pour in the Maggi seasoning, water & peanut butter mix, stir to combine and bring to a rapid simmer.
- Whilst the sauce is coming together, peel the carrots, cut them into bite-sized pieces, and add them to the sauce.
- Peel the sweet potatoes (I use white fleshed sweet potato), and add them to the sauce, stir to combine, taste and add salt if required. Then, bring to a gentle simmer and cook until the vegetables are cooked through, which will take around 35-40 minutes.
- Serve sprinkled with more spring onion and toasted peanuts.