from: Western Africa | cooking method: boiling-simmering
Domoda (or Domodah) is Gambia's version of Sub-Saharan Africa's ubiquitous Groundnut Stew. In its simplest versions, made without meat, it is basically a Peanut Sauce. It can be made with meat of some sort; usually beef or bushmeat. If made with chicken it is quite similar to Chicken in Peanut-Tomato Sauce. Whatever form it takes, it is usually a peanut sauce, served over rice.
What you need
- cooking oil
- one pound (more of less) stew meat (optional)
- one onion, chopped
- one clove garlic, minced (optional)
- a few tomatoes, or canned tomatoes, tomato paste or tomato sauce
- Maggi® cube or Maggi® sauce, or bouillon cube, beef broth or stock, or vegetable broth
- squash or eggplant, cubed (optional)
- one hot chile pepper, cleaned and chopped (optional)
- juice of one lemon (optional)
- one to two cups peanut butter (natural and unsweetened) or homemade peanut paste
- salt, black pepper, cayenne pepper or red pepper (to taste)
What you do
- Heat oil in a large pot. Brown the meat (if you are using meat) and onions.
- Add all remaining ingredients, except peanut butter. Add enough water to cover. Bring to a boil. Reduce heat and simmer until everything is done (twenty minutes or so).
- Stir in the peanut butter. Continue to simmer on a low heat for ten minutes, stirring often. Adjust seasoning. When the Domoda is done, some of the oil from the peanut butter will separate and float to the top. It may be partially removed, if desired.
- Serve with boiled Rice.
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