Domodah, also known as Domoda, is a beloved West African stew from Gambia that has spread across the region. Its rich, nutty flavor profile is familiar throughout West Africa and beloved for its satisfying, comforting qualities.
This dish is built on a peanut-based sauce that can be prepared in many ways. It’s commonly served with vegetables such as yams, sweet potatoes, squash, eggplant or okra, but it also works beautifully with beef, chicken, or traditional bush meat when available.
Domodah is traditionally served over rice, but it is also delicious alongside fou-fou, the starchy cassava-based accompaniment frequently enjoyed across West Africa.
Meat is not eaten at every meal across much of Africa, and Domodah demonstrates how plant-based ingredients and pantry staples can deliver deep, satisfying flavor. The classic combination of peanuts, onions and tomato, finished with a touch of heat, creates a balanced and memorable stew.
Below is a simple, flexible vegetarian version using sweet potato. Feel free to adapt the recipe by adding meat or other vegetables according to your taste.
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Domodah or Domoda
Ingredients
- cooking oil
- one pound stew meat (optional)
- one onion, chopped
- one clove garlic, minced (optional)
- a few tomatoes or canned tomatoes, tomato paste or tomato sauce
- Maggi® cube, Maggi® sauce or bouillon cube
- 2 cups water
- squash, eggplant, sweet potato, etc., cubed (optional)
- one hot chile pepper, cleaned and chopped (optional)
- juice of one lemon (optional)
- 1–2 cups peanut butter, natural and unsweetened or homemade peanut paste
- salt to taste
- black pepper, cayenne or red pepper to taste
Instructions
- Heat a few tablespoons of oil in a large pot over medium-high heat. If using meat, brown it in the hot oil; otherwise, sauté the chopped onion until soft and translucent.
- Add the tomatoes (or tomato sauce/paste), any vegetables you’re using, the Maggi or bouillon, the chopped chile (if using), and the water. Bring to a boil, then reduce the heat and simmer until the vegetables and meat (if used) are tender, about 20 minutes.
- Stir in the peanut butter until fully incorporated. Continue to simmer gently for another 10 minutes, stirring frequently to prevent sticking. Taste and adjust seasoning with salt, pepper and lemon juice if desired. As the stew finishes, some oil from the peanut butter may separate and float on top; you can skim some off if you prefer a leaner finish.
- Serve the Domodah over steamed rice or alongside fou-fou. Enjoy warm.