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 akinyiochieng.com.
More about this
- 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.*