Gambia’s national dish is domada. It’s a tasty “groundnut stew” (peanuts) made with whatever vegetables are available at the time, usually pumpkin or sweet potatoes, and a saucy foundation. Whether vegetarian or meat-based, the foundation is the same: Ground peanut paste (or natural, unsweetened peanut butter), fresh tomatoes, and tomato paste combine to make a thick and savory sauce. There are also caramelized onions, chicken and tomato stock, and fiery chili peppers. Many parts of Africa use Maggi bouillon cubes, which are often used in African cookery, including this meal.
Domada (Gambian Peanut Stew)
- 1 lb beef steak or 1 lb chicken breast, cut into ½ inch chunks (or use bone-in chicken pieces and simmer them in the sauce; once cooked leave the pieces whole or remove the meat from the bones and add it back to the stew.)
- 1 large onion, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 3 Roma tomatoes, diced
- ¾ cup natural, unsweetened peanut butter
- 4 Maggi or Knorr tomato bouillon cubes
- 3 cups water
- Scotch bonnet chilies, diced, according to heat preference
- 4 cups pumpkin or sweet potato, diced
- Salt and pepper to taste
- Heat the oil in large Dutch oven. Sauté the onions until golden.
- Add the beef and garlic and continue to sauté until the beef is no longer pink.
- Add the tomatoes and cook for 3 minutes. Add the tomato paste, chilies, peanut butter and stir to combine.
- Add the water and bouillon cubes. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, stirring occasionally.
- Add squash, cover, and continue to cook for 35-40 minutes or until the pumpkin is tender, stirring occasionally. Season with salt and pepper.
- Serve hot with rice. This stew tastes even better the next day.