Gambian Domoda Peanut Stew with Root Vegetables

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 1.5 lb beef chuck, 1-inch cubes or 2 lb bone-in skinless chicken thighs (or 1.5 lb boneless)
• 2 tsp kosher salt, 1 tsp black pepper (divided)
• 2 tbsp neutral oil
• 2 medium yellow onions (about 450 g), diced; 4 garlic cloves, minced
• 3 tbsp tomato paste; 14 oz (400 g) crushed tomatoes
• 1 cup (260 g) natural smooth peanut butter
• 4 cups (950 ml) low-sodium broth or water
• 1 small Scotch bonnet or habanero, whole and pierced (or 1/2 tsp red pepper flakes)
• 1 lb sweet potato, peeled and cubed; 2 carrots, sliced; 8 oz cassava or Yukon gold potato, cubed
• 1–2 tbsp tamarind paste or 2–3 tbsp fresh lime juice
• 2 cups long-grain white rice + 3 cups water + 1/2 tsp salt
• Garnish: 1/4 cup roasted peanuts (chopped), sliced scallions, cilantro or parsley, lime wedges

Do This

• 1. Rinse rice until water runs clear. Cook with 3 cups water and 1/2 tsp salt: bring to a boil, cover, reduce to low, simmer 18 minutes; rest 10 minutes.
• 2. Season meat with 1 tsp salt and 1/2 tsp pepper. Brown in 2 tbsp oil over medium-high, 6–8 minutes; set aside.
• 3. In the same pot, cook onions with a pinch of salt 5–7 minutes. Add garlic 1 minute. Stir in tomato paste and cook 2 minutes.
• 4. Whisk peanut butter with 2 cups hot broth until smooth. Return meat to pot; add crushed tomatoes.
• 5. Pour in PB mixture and remaining broth. Add whole pierced Scotch bonnet. Add sweet potato, carrots, and cassava.
• 6. Simmer gently at 190–200°F (88–93°C) until meat is tender and vegetables are soft: chicken 30–40 minutes; beef 45–60 minutes. Salt and pepper to taste.
• 7. Remove chile. Stir in tamarind paste or lime juice. Serve over rice; garnish with chopped peanuts, scallions, herbs, and lime wedges.

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Why You’ll Love This Recipe

• Classic West African comfort: silky groundnut and tomato sauce with tender meat and sweet root vegetables.
• Weeknight-friendly steps with make-ahead and freezer options.
• Flexible heat level (keep the chile whole for gentle warmth or swap in flakes).
• Balanced tang from tamarind or lime brightens every spoonful.

Grocery List

• Produce: 2 yellow onions, garlic, sweet potato, carrots, cassava or potatoes, Scotch bonnet/habanero, limes, scallions, cilantro/parsley
• Dairy: None (optional butter for rice)
• Pantry: Beef chuck or chicken thighs, natural peanut butter, tomato paste, crushed tomatoes, broth or bouillon, long-grain white rice, kosher salt, black pepper, neutral oil, tamarind paste (optional), roasted peanuts

Full Ingredients

For the Domoda (Peanut Stew)

• Protein (choose one): 1.5 lb beef chuck, cut into 1-inch cubes; or 2 lb bone-in skinless chicken thighs (or 1.5 lb boneless, trimmed)
• 2 tsp kosher salt, divided, plus more to taste
• 1 tsp freshly ground black pepper, divided
• 2 tbsp neutral oil (sunflower, canola, or peanut)
• 2 medium yellow onions (about 450 g), diced small
• 4 garlic cloves, minced
• 3 tbsp tomato paste
• 14 oz (400 g) crushed tomatoes
• 1 cup (260 g) natural smooth peanut butter (unsweetened)
• 4 cups (950 ml) low-sodium chicken or beef broth, or water
• 1 small Scotch bonnet or habanero, kept whole and pierced with a knife (or 1/2 tsp red pepper flakes)
• 1 lb (450 g) sweet potato, peeled and cut into 1-inch cubes
• 2 medium carrots, sliced 1/2-inch thick
• 8 oz (225 g) cassava, peeled and 1-inch cubes (or Yukon gold potato or parsnip)
• Optional but nice: 1 tsp smoked paprika; 1 tsp ground coriander; 1 bay leaf
• 1–2 tbsp tamarind paste or 2–3 tbsp fresh lime juice, to finish

For Serving

• 2 cups long-grain white rice, rinsed well
• 3 cups water
• 1/2 tsp kosher salt
• Optional: 1 tbsp butter
• Garnishes: 1/4 cup roasted peanuts, chopped; 2–3 scallions, thinly sliced; handful cilantro or parsley; lime wedges

Step-by-Step Instructions

Step 1: Cook the rice

Rinse the rice under cold water until it runs almost clear. Combine 2 cups rice, 3 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then cover, reduce to low, and simmer 18 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork. Keep warm.

Step 2: Season and prep the protein

Pat the beef or chicken dry. Season with 1 tsp salt and 1/2 tsp black pepper. If using bone-in chicken, trim excess fat. Set aside while you prep the vegetables.

Step 3: Brown the meat

Heat 2 tbsp oil in a heavy pot or Dutch oven over medium-high heat. Add the meat in a single layer (in batches if needed) and brown on two sides, about 6–8 minutes total. Transfer to a plate, leaving any rendered fat in the pot.

Step 4: Build the flavor base

Add diced onions and a pinch of salt to the pot. Cook over medium heat, stirring, until softened and golden at the edges, 5–7 minutes. Stir in the garlic and cook 1 minute. Add tomato paste and cook, stirring, 2 minutes to caramelize. If using smoked paprika and coriander, add them now and toast 30 seconds.

Step 5: Whisk the peanut butter slurry

In a bowl or large measuring cup, whisk the peanut butter with 2 cups hot broth (or water) until completely smooth. Return the browned meat and any juices to the pot. Stir in crushed tomatoes and bay leaf (if using). Pour in the peanut-broth mixture and the remaining 2 cups broth. Add the whole pierced Scotch bonnet (keep it intact for gentle heat).

Step 6: Add root vegetables and simmer

Add sweet potato, carrots, and cassava. Bring to a simmer, then reduce heat to maintain a gentle bubble at 190–200°F (88–93°C). Partially cover and cook until the vegetables are tender and the protein is cooked through and tender—about 30–40 minutes for chicken, 45–60 minutes for beef. Stir occasionally to prevent sticking. Season with the remaining 1 tsp salt and 1/2 tsp pepper, adjusting to taste.

Step 7: Brighten and balance

Fish out and discard the Scotch bonnet and bay leaf. Stir in 1–2 tbsp tamarind paste or 2–3 tbsp fresh lime juice to taste. If the stew is thicker than you like, thin with a splash of hot water. If it is thinner than you prefer, simmer uncovered a few more minutes. Taste and adjust salt, pepper, and acidity.

Step 8: Serve

Spoon fluffy rice into bowls. Ladle the domoda over the top so the sauce can soak into the grains. Garnish with chopped roasted peanuts, sliced scallions, and cilantro or parsley. Serve with lime wedges.

Pro Tips

• For a silky sauce, always whisk the peanut butter with hot liquid before adding to the pot—this prevents separation and clumps.
• Keep the Scotch bonnet whole and pierced for flavor without overpowering heat; a broken chile will make it very spicy.
• Brown the meat well for deeper flavor; fond (caramelized bits) on the pot equals richer stew.
• Gentle heat is key. A low simmer preserves the sauce’s glossy texture and keeps the peanut butter from breaking.
• Natural, unsweetened peanut butter works best; avoid brands with added sugar or palm oil for authentic flavor and texture.

Variations

• Vegetarian/Vegan: Swap the meat for 2 cans (15 oz each) chickpeas, drained; add at the 20-minute mark of simmering. Use vegetable broth.
• Leafy greens boost: Stir in 3–4 cups baby spinach or chopped kale during the last 5 minutes until just wilted.
• Fish domoda-style: Add 1.5 lb firm white fish (cod, halibut, monkfish) cut into large chunks for the final 8–10 minutes, simmering gently until just cooked.

Storage & Make-Ahead

Refrigerate stew in an airtight container for up to 4 days; it tastes even better on day two. Reheat gently over medium-low with a splash of water until steaming. Freeze up to 3 months; thaw overnight in the fridge and reheat, adding water as needed. Cooked rice keeps 4 days refrigerated; to revive, sprinkle with a teaspoon of water per serving and re-steam or microwave covered.

Nutrition (per serving)

Approximate with rice: 820 calories (chicken ~780, beef ~900), 40 g protein, 85 g carbohydrates, 42 g fat, 8 g fiber, 1,050 mg sodium. Values vary with protein choice, broth, and garnishes.