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Domoda
Gambian beef and peanut stew with pumpkin and sweet potato
Domoda is the stew that most families in the Gambia, from Banjul to the riverside villages upcountry, cook several times a week. Beef is browned and simmered with tomato and onion, then smooth peanut butter is stirred in until the sauce turns thick, glossy and rich, with pumpkin and sweet potato melting into it. It is spooned over white rice with a squeeze of lime, and a scotch bonnet floats in the pot for whoever likes it hot. The mistake to avoid is adding the peanut butter too early and leaving it unstirred, as it catches and burns on the bottom; add it once the beef is nearly tender and stir often. Chef's tip: whisk the peanut butter with a ladle of hot broth before it goes in, so it melts smoothly instead of forming lumps.
- Total time
- 125 min
- Difficulty
- medium
- Serves
- 6
Ingredients
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Fresh ingredients (6)
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Method
0/8 doneStep 1: Pat 2 lb beef chuck dry and season with ¾ tsp salt and 1 tsp black pepper.
Step 2: Heat 3 tbsp vegetable oil in a heavy pot over a medium-high heat and brown the beef in 2 batches, 4–5 minutes each, until well coloured. Crowding the pan steams the meat, so take your time. Set aside.
10 minStep 3: Lower the heat to medium, add 2 onions and cook for 6 minutes until soft. Add 4 garlic cloves and 3 tbsp tomato paste and fry for 3 minutes, until the paste darkens.
9 minStep 4: Add 14 oz chopped tomatoes, 1 beef stock cube, the beef and its juices, and 5 cups water. Bring to the boil, then cover and simmer gently for 1 hour, until the beef is nearly tender.
60 minStep 5: Whisk 7 oz smooth unsweetened peanut butter with 2 ladles of the hot broth in a bowl until smooth, then stir it into the pot.
2 minStep 6: Add 14 oz pumpkin or butternut squash, 1 sweet potato, 1 scotch bonnet chilli and the rest of ¾ tsp salt. Simmer uncovered for 30–35 minutes, stirring every few minutes and scraping the bottom, until the vegetables are soft, the beef is fork-tender and a thin layer of red oil rises to the top. Slow-braised beef this tender is well past the safe 160°F.
35 minStep 7: Remove the chilli, taste and adjust the salt. If the stew is too thick, loosen with a little water.
Step 8: Serve over 16 oz white rice with 1 lime. Domoda keeps for 3 days in the fridge and freezes well; reheat until bubbling.
Nutrition per serving
- Calories
- 610 kcal
- Protein
- 36 g
- Carbs
- 30 g
- Fat
- 38 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does domoda take?
- About 125 minutes in total: 20 minutes to prepare and 105 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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