Gambian Peanut Stew Recipe
One of our favourite chefs, Maryanne Hall recently visited The Gambia and was inspired by their delicious flair in cooking. This dish, Domoda, is a vegan stew and it also one of their national dishes. Peanut butter, tomato, chilli and sweet potato create a deliciously hearty blend with a nice bit of heat… yum! The perfect recipe for a cold autumn or winter evening throwing it altogether and taking only 45 minutes to cook. If you have a slow cooker throw it in it in the morning and by evening it will be ready when you come home from work.
- 1 large onion, finely diced
- 4 cloves garlic, finely chopped
- 6 large tomatoes, roughly chopped
- 2 red or green chillies, finely sliced
- ½ – 1 tsp chilli powder (depending on how much heat you like)
- 2 tsp ground cumin (optional)
- 200g smooth peanut butter
- 3 tbsp tomato puree
- 800g sweet potato, butternut squash or pumpkin, peeled and cut into bite-sized chunks
- 800ml vegan stock
- Juice of half lemon
- Oil for frying
Optional: To make this stew recipe even more tasty decorate the curry with crushed peanuts and fresh chilli peppers (remove the seeds for less heat or fry first). Serve with rice and steamed or roast vegetables.
- Fry the onion and the fresh chilli until the onion is soft and golden.
- Add the garlic and chilli powder and fry for a further 1-2 minutes.
- Stir in the tomatoes, peanut butter, tomato puree and sweet potato before adding the stock.
- Bring to the boil and then simmer for 35-45 minutes until reduced and thickened and the sweet potato is soft.
- Add the lemon juice, stir through and adjust seasoning if necessary.
This Domoda stew recipe is so simple and completely delicious. We have many more recipes on our blog so find them here. Maryanne also works for the vegan recipe club and there are plenty of other vegan recipes here.