Gambian Peanut Stew

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Domoda is the national dish of The Gambia, a rich and savory peanut stew slow-simmered with tender beef, eggplant, okra, and potatoes in a tomato-peanut broth. This West African classic is deeply comforting, naturally gluten-free, and traditionally ladled over fluffy white rice to soak up every drop of the nutty sauce.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 38 gFat
• 11 gSaturated Fat
• 52 gCarbs
• 7 gFiber
• 9 gSugar
• 42 gProtein
• 780 mgSodium
• 1180 mgPotassium
• 120 mgCalcium
• 6 mgIron
• 35 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the beef and aromatics

• 1.5 lbs beef chuck, cut into 1.5-inch cubes
• 2 tbsp palm oil or vegetable oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 whole scotch bonnet pepper, pierced with a knife
• 1 tsp dried thyme
• 1 Maggi cube, crushed

For the sauce

• 2 tbsp tomato paste
• 1 cup crushed tomatoes
• 4 cups beef or chicken stock
• 1 tsp kosher salt
• 1/2 tsp black pepper

For the vegetables and finish

• 1/2 cup natural smooth unsweetened peanut butter
• 1 medium eggplant, peeled and cubed
• 2 medium Yukon gold potatoes, cubed
• 8 oz fresh okra, trimmed
• 2 cups baby spinach
• 2 medium ripe tomatoes, chopped
• 1/4 cup chopped fresh parsley

For serving

• 4 cups cooked long-grain white rice

Directions

1. Pat the beef dry and season with the salt, pepper, and thyme. Heat the palm oil in a heavy Dutch oven over medium-high heat until shimmering.
2. Brown the beef in two batches for 6 to 8 minutes total until deeply caramelized on all sides. Transfer to a plate and set aside.
3. Reduce heat to medium and sauté the onion in the rendered fat for 4 to 5 minutes until softened. Add the garlic, ginger, and pierced scotch bonnet; cook 1 minute until fragrant.
4. Stir in the tomato paste and cook 2 minutes until it darkens and sticks to the pot. Add the crushed tomatoes and simmer 3 minutes to deepen the flavor.
5. Return the beef to the pot with the stock and Maggi cube. Bring to a boil, cover, reduce heat to low, and simmer 45 minutes until the beef is fork-tender.
6. Add the potatoes and eggplant and simmer 10 minutes until just tender. Whisk the peanut butter with 1/2 cup of warm broth in a bowl until completely smooth, then stir the mixture into the stew.
7. Add the okra and continue to simmer 6 to 8 minutes until the stew thickens and the okra is tender. Fish out and discard the scotch bonnet pepper.
8. Stir in the chopped tomatoes and spinach; cook 1 to 2 minutes until the spinach wilts. Taste and adjust salt and pepper.
9. Sprinkle with fresh parsley and serve hot ladled over bowls of fluffy white rice.

Cook’s Notes

• Use natural unsweetened peanut butter; sweetened or hydrogenated brands will make the stew cloying and can split in the hot liquid.
• Always dilute the peanut butter with warm broth before stirring it into the stew to prevent clumping and ensure a silky sauce.
• Leaving the scotch bonnet whole and piercing it infuses gentle heat without overwhelming spice, but remove it before serving for milder palates.
• For a more traditional flavor, swap baby spinach for chopped cassava leaves or collard greens and use palm oil instead of vegetable oil.
• Domoda tastes even better the next day as the peanut sauce thickens and the flavors meld, so consider making it a day ahead.

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