Domoda Recipe (Gambian Peanut Stew)

Domoda Recipe (Gambian Peanut Stew)

Domoda (West African peanut stew), is hearty and nutritious with well-balanced layers of flavor and tons of vegetables. The beauty of this dish is that it works well any number of veggies or protein, and is meant to help you use up what you have and hand or what's in season.

Course Main Course, Soup

Cuisine Gambian, West African

Keyword African Peanut Stew, Domoda, Domoda Recipe, Gambian Peanut Stew, Groundnut Stew, Maafe, Peanut Stew

Prep Time 25

Cook Time 45

Servings servings

Calories 431kcal

Author Faith Gorsky

Equipment

5-quart Dutch oven

Ingredients

2 tablespoons vegetable oil or avocado oil
1 1/2 pounds boneless skinless chicken thighs cut into bite-sized pieces
1 large onion diced
6 large cloves garlic minced
1 tablespoon freshly-grated ginger or fresh ginger paste
3 Roma tomatoes chopped (with juices)
3/4 cup creamy peanut butter
1/4 cup tomato paste
4 cups chicken stock
12 ounces sweet potato peeled and chopped
3 large carrots chopped
1 1/2 teaspoons salt
1 1/2 teaspoons ground coriander
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon black pepper
12 ounces fresh okra stems trimmed (see Notes for substitutes)
3 tablespoons fresh lemon juice
1/2 cup chopped cilantro (for garnish)
1/4 cup peanuts chopped (for garnish)
Prepared rice for serving (optional)

US Customary - Metric

Instructions

Sear the chicken. Add the oil to a 5-quart Dutch oven (or another similar pot) over medium-high to high heat. Once hot, add the chicken in an even layer and sear (let it cook for 2 minutes before stirring), and then cook another 1 minute. (TIP: The chicken won’t be fully cooked at this point.)
Aromatics and tomato. Stir in the onion, garlic, and ginger, and cook 2 minutes, stirring occasionally. Stir in the tomato and cook 3 minutes more, stirring occasionally.
Add the other ingredients and cook. 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.
Okra and finishing touches. 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. (TIP: If you want to thicken the stew a bit more, cook it uncovered and stir frequently for the last couple minutes that the okra cooks.)
Turn off the heat and stir in the lemon juice.
Serve. Serve along with prepared rice, garnished with cilantro and peanuts.

Video

Notes

Nutritional Information: The nutrition information for this recipe was calculated without the optional rice for serving.
Storage and Freezing: Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. This dish freezes and reheats very well, which makes it great for meal prep!
Okra Substitutes: 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.
Fresh Tomatoes Substitute: Use 1 (14-ounce) can of diced tomatoes with juices instead.
Chicken Stock Substitute: Use 4 cups of water + 4 teaspoons Better Than Bouillon Chicken Base or 4 cups of water + 2 cubes Maggi Chicken Bouillon.
Vegan Version: Omit the chicken thighs; to bump up the protein, you can add a can of rinsed, drained chickpeas if you want. Use vegetable stock instead of chicken stock.

Nutrition