Get a taste of Domoda, Gambia’s spicy and popular peanut butter stew

June 29, 2018 at 01:30 pm | Foodie Friday

Francis Akhalbey

Francis Akhalbey | Staff Writer

June 29, 2018 at 01:30 pm | Foodie Friday

Domoda with rice -- Photo Credit:

On today’s instalment of #FoodieFriday, we spotlight the most popular dish in Gambia, domoda. This spicy beef/chicken/fish peanut stew is usually eaten with rice.

Check out the recipe courtesy


  • 1 lb chicken breast, cut into ½ in. chunks
  • ¼ cup peanut oil
  • 2 large onions, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup natural, unsweetened peanut butter
  • 4.5 cups of vegetable stock
  • 3 cups water
  • Scotch bonnet chilies, diced
  • 1 cup sweet potatoes, chopped (or the tuber of your choice)
  • 2 carrots, sliced thickly
  • 1 bay leaf
  • Salt to taste


  • Heat the oil in a large pot. Add the chicken to the pot and cook until lightly browned. The chicken does not need to be completely cooked through – it will finish cooking as it simmers in the stew.
  • Dilute the tomato paste in the water, add to the pot, and bring the mixture to a boil. Add the carrots, sweet potatoes, and chillies.
  • In a separate pan, sauté the onions and garlic until golden brown. Add the onion and garlic to the pot.
  • Add the bay leaf, salt, and the peanut butter. Adjust the thickness of the sauce by adding more peanut butter (to thicken) or adding more water (to make it thinner).
  • Reduce cover the pot and allow it to cook for 45 – 50 minutes while stirring occasionally to ensure the peanut butter does not stick to the bottom of the pot.
  • Serve hot over rice.*

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