Domoda recipe

Gambian peanut stew whose signature is the sourness of lemon juice stirred in at the end against the fried tomato paste and the peanut.

1 hour and 20 minutesmedium12 ingredients

Ingredients

• 250 g unsweetened peanut butter
• 60 g tomato paste
• 30 ml lemon juice
• 4 chicken thighs
• 1 onion
• 2 tomatoes
• 300 g sweet potato
• 1 scotch bonnet chili
• 2 tbsp vegetable oil
• 1000 ml water
• 1 tsp salt
• 300 g white rice

How to make Domoda

1. Brown 4 chicken thighs in 2 tablespoons of oil in a heavy pot, about 8 minutes, then lift them out.
2. Cook 1 chopped onion in the same fat until golden, 8 minutes, then add 2 chopped tomatoes and 60 g of tomato paste and fry them 5 minutes until the paste darkens and loses its raw taste. This step gives domoda its colour and depth.
3. Whisk 250 g of unsweetened peanut butter with 1000 ml of hot water until smooth, then stir it into the pot with 1000 ml more water.
4. Put the chicken back with 1 whole scotch bonnet and 1 teaspoon of salt, and simmer uncovered for 30 minutes, stirring often because the peanut catches on the bottom.
5. Add 300 g of sweet potato in chunks and cook 20 minutes more, until the oil rises to the surface and the sauce coats a spoon.
6. Stir in 30 ml of lemon juice 5 minutes before the end. This sour edge against the peanut is what makes it domoda and not a generic peanut stew.
7. Fish out the chili whole unless you want the heat, and check the salt.
8. Serve over 300 g of plain white rice, the sauce poured on top.

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