Domodah or Domoda is what the West African soup or stew is called in Gambia. This flavors of this dish is ubiquitous in West Africa. It is a peanut sauce that often times is eaten alone or with vegetables like yams, sweet potatoes, squash, eggplant or okra but can also be made with beef or chicken or bush meat. This is usually served over rice but can also be enjoyed with fou-fou, the starchy side dish usually made from cassava. In Africa meat is not available to eat at every meal. The flavor of this dish we have learned to love. The combination of the peanut with onions, tomato and a spicy kick is excellent. Enjoy! We made this dish vegetarian style adding sweet potato but feel free to add in what you like.
Domodah or Domoda
- cooking oil
- one pound stew meat optional
- one onion chopped
- one clove garlic minced (optional)
- a few tomatoes or canned tomatoes, tomato paste or tomato sauce
- Maggi® cube or Maggi® sauce or bouillon cube,
- 2 cups water
- squash eggplant sweet potato etc. cubed (optional)
- one hot chile pepper cleaned and chopped (optional)
- juice of one lemon optional
- one to two cups peanut butter natural and unsweetened or homemade peanut paste
- salt to taste
- black pepper cayenne pepper or red pepper (to taste)
- Heat oil in a large pot. Brown the meat (if you are using meat) otherwise just the onions.
- Add all remaining ingredients, (including any other vegetables you are using) except peanut butter. Add enough water to cover. Bring to a boil. Reduce heat and simmer until everything is done / tender. (twenty minutes or so).
- Stir in the peanut butter. Continue to simmer on a low heat for ten minutes, stirring often. Adjust seasoning. When the Domodah is done, some of the oil from the peanut butter will separate and float to the top. It may be partially removed, if desired.
- Serve with Rice.