Domoda, a West African peanut stew recipe, is hearty and nutritious with layers of flavor. It’s a tiny bit spicy, a little sweet, and packed with savory goodness. It's full of vegetables, and the best part is you, can customize it to suit your tastes!
Add the oil to a 5-quart Dutch oven over medium-high to high heat. Once hot, add the chicken and sear (let it cook for 2 minutes before stirring), and then cook another 1 minute. (The chicken won’t be fully cooked at this point.)
Stir in the onion, garlic, and ginger, and cook 2 minutes, stirring occasionally. Add the tomato and cook 3 minutes more, stirring occasionally.
Stir in the peanut butter and tomato paste until it’s mixed in.
Add the chicken stock, sweet potato, carrot, salt, coriander, cumin, paprika, cayenne, cinnamon, and black pepper. Bring up to a boil, and then cover the pot and gently boil 20 minutes, stirring occasionally and turning the heat down as necessary.
Stir in the okra. Bring back up to a boil, and then cover the pot and simmer 10 minutes, turning the heat down as necessary, and stirring occasionally. If you want to thicken the stew a bit more, cook it uncovered for the last couple minutes that the okra cooks.
Turn off the heat and stir in the lemon juice.
Serve along with prepared rice, garnished with cilantro and peanuts.
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Notes
Nutritional Information: The nutrition information for this recipe was calculated without the optional rice for serving.
Storage: Store leftovers covered in the fridge for up to 4 days.
Okra Options: Instead of fresh okra, you can use frozen whole okra. Or if okra just isn’t your thing, swap it out for fresh green beans or chopped kale.
Adjust the Spicy Heat Level to Suit Your Preference: As it is, this stew has just a touch of heat from the cayenne. Feel free to add Scotch Bonnet chilies to taste to bump up the spicy heat level.