Domoda Recipe, a West African Peanut Stew

Domoda a West African (Gambian) stew, vegan version with sweet potato and carrot, served with rice.

Domoda Recipe, a West African Peanut Stew

Domoda is a glorious Gambian stew, and my take on this recipe omits the meat and turns it into a delightful, hearty vegan dish that combines carrots, onions and sweet potato in a thick and spicy peanut sauce.

Course Main Course

Cuisine Anglo Gambian

Diet Vegan

Keyword african peanut stew, african peanut stew vegan, domoda, west african peanut stew

Prep Time 10

Cook Time 55

Total Time 1 5

Servings Servings

Calories 928kcal

Author Brian Jones

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.

Nutrition