Domada (Gambian Peanut Stew)
Aperçu
Domada, also written Domoda, is Gambia's national dish and one of West Africa's most comforting stews, a rich, thick groundnut (peanut) based stew cooked with chicken or beef, tomatoes, sweet potato, and cabbage. The peanut paste dissolves into the broth as it cooks, creating a silky, deeply flavoured sauce that coats every piece of protein and vegetable in the pot. The dish belongs to the family of West African groundnut soups found across Senegal, Ghana, Nigeria, and Cameroon, but Domada has its own character, sweeter from the potato, more mellow than the spicier Ghanaian versions, and always generous in the quantity of groundnut used. In Gambia it is eaten at celebrations, family gatherings, and as everyday home cooking.
Note de Patrimoine AFN
Domada originates from the Mandinka and Wolof peoples of Gambia and Senegal, where peanut-based cooking has been central to food culture for centuries following the introduction of groundnuts from South America in the 16th century. The dish is so deeply associated with Gambian national identity that it has been designated the country's national dish.
Ingrédients
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Préparation
- 1
Heat the oil in large Dutch oven. Sauté the onions until golden.
- 2
Add the beef and garlic and continue to sauté until the beef is no longer pink.
- 3
Add the tomatoes and cook for 3 minutes. Add the tomato paste, chilies, peanut butter and stir to combine.
- 4
Add the water and bouillon cubes. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, stirring occasionally.
- 5
Add squash, cover, and continue to cook for 35-40 minutes or until the pumpkin is tender, stirring occasionally. Season with salt and pepper.
- 6
Serve hot with rice. This stew tastes even better the next day.
Avis
3 avis
Made this last night in my Dutch oven using sweet potatoes and beef chunks. I was a bit hesitant about stirring 3/4 cup of natural peanut butter into a savory stew, but it thickened up into the most amazing rich gravy with the tomato paste. Couldn't find Scotch bonnets at my local store so I substituted one habanero. Took closer to 50 minutes for my sweet potatoes to get completely tender, but my family devoured it over rice.
Herh, calling Domada pan-african when it is strictly Gambian oo! But the stew itself is nice. I used bone-in chicken instead of beef and let it simmer deep into the peanut sauce. 4 tomato Maggi cubes made it a bit too salty for me though, so I will reduce to 2 next time, but the pumpkin cooked tender in that thick broth was so good paa.
This took me back and it tasted like home. Doubled it for a crowd and it scaled fine. Worth the effort.