Domoda

Background

Domoda is a beloved groundnut stew from The Gambia, known for its hearty, comforting profile built on peanut butter enriched with savory aromatics and tomatoes. Many families simmer tender pieces of beef in a nutty sauce layered with onion, garlic, and ginger, then finish with garden vegetables such as carrot, sweet potato, and pumpkin. Gentle heat from a chopped chili pepper, a fragrant bay leaf, and a final seasoning of salt and black pepper bring everything together. Traditionally enjoyed with rice, this stew is balanced, deeply flavorful, and perfect for cool evenings or communal gatherings.

Ingredients

• 1.5 lb beef, cut into 1-inch cubes
• 3/4 cup natural peanut butter
• 1 large onion, diced
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tbsp tomato paste
• 2 cups chopped tomatoes
• 2 medium carrot, sliced
• 1 large sweet potato, peeled and cubed
• 2 cups cubed pumpkin
• 2 tbsp vegetable oil
• 4 to 5 cups water
• 1 to 1 1/2 tsp salt, to taste
• 1 tsp black pepper
• 1 finely chopped chili pepper (optional)
• 1 bay leaf

Preparation

1. Pat the beef dry and season evenly with half the salt and half the black pepper. If you like heat, add a pinch of the chopped chili pepper now.
2. Dice the onion, mince the garlic, grate the ginger, slice the carrot, cube the sweet potato, and cube the pumpkin. Chop the tomatoes if starting from whole.
3. In a bowl, whisk the peanut butter with about 1 cup of warm water until smooth and pourable. Set aside.

Cooking process

1. Warm the vegetable oil in a heavy pot over medium-high heat. Add the seasoned beef in a single layer and brown, turning occasionally, for about 6–8 minutes. Transfer the browned pieces to a plate.
2. Lower the heat to medium, add the onion to the pot, and cook until lightly golden, about 3–4 minutes, scraping up any browned bits.
3. Stir in the garlic, ginger, and the remaining chili pepper. Cook just until fragrant, about 1 minute.
4. Add the tomato paste and cook, stirring, to caramelize slightly, about 1–2 minutes.
5. Stir in the tomatoes and simmer to reduce a bit, about 5 minutes.
6. Return the beef and any juices to the pot. Add 3 cups of water and the bay leaf. Bring to a gentle simmer, then whisk in the reserved peanut butter mixture. Reduce the heat to maintain a steady simmer and cook for about 20 minutes, stirring occasionally to prevent sticking.
7. Add the carrot, sweet potato, and pumpkin. If the stew is very thick, add more water 1/2 cup at a time to loosen slightly. Continue simmering until the vegetables are tender and the beef is soft, about 20–25 minutes.
8. Season with the remaining salt and black pepper. If you prefer extra heat, stir in a little more chopped chili pepper. Simmer for an additional 5 minutes to meld flavors, then discard the bay leaf.
9. Take the pot off the heat and let the stew rest for about 5–10 minutes before serving; this helps the flavors settle and the sauce thicken slightly.

Tips, substitutions, and troubleshooting

• Thickness control: If the stew thickens too much, add a splash of warm water. If it seems thin, simmer uncovered for about 5–10 minutes.
• Nutty balance: If seasoning runs salty, whisk in a spoonful of peanut butter and a little water to mellow and rebalance.
• Heat level: Adjust the chili pepper to taste; start small and add more at the end if needed.
• Fragrance: Don’t forget to remove the bay leaf before serving so its flavor stays gentle.
• Season smart: Always finish with a final pinch of salt and grind of black pepper to make the flavors pop.

Serving and enjoying

Serve Domoda hot over steamed rice or couscous, or scoop it up with warm flatbread. The stew’s savory, nutty base pairs beautifully with neutral, fluffy grains. For a fresh contrast, add a crisp salad on the side. Portion the bowl with plenty of sauce, a generous share of tender beef, and cubes of sweet potato and pumpkin. A tiny sprinkle of extra black pepper right before serving can add aromatic lift.

Storage and reheating

• Refrigeration: Cool completely, then store in airtight containers for up to 4 days. The flavors deepen by day two.
• Freezing: Pack in freezer-safe containers with a little headspace for up to 3 months.
• Reheating: Warm gently on the stovetop, loosening with a splash of water if needed. On the stove, bring to a simmer and heat through in about 6–8 minutes, stirring occasionally so the nutty base doesn’t catch on the bottom.