My dear readers, it has been a while since I posted a recipe.
Today I am sharing with you the recipe of the Domada, a traditional recipe from Gambia.
It’s been years that I know that my dad eats a traditional Gambian dish with peanut butter. My father is born in Africa where his attachment to this dish. A few months ago I contacted his sister-in-law, who was doing this dish to my paternal uncle (who passed away more than a year ago) to ask her for the recipe of this dish.
She was regularly cooking this dish to my paternal uncle who loved to eat it a lot. Whenever she made this dish, she was inviting my father to come over and have lunch with them.
I finally made the famous Domada and I understood why they liked it so much. It’s delicious and exquisite dish.
I even took some to my colleagues who loved it too and now they are always asking me when I will do it again 🙂
Here is the recipe.
Preparation Time: 10 minutes
Cooking Time: 1 hour
- 500 g beef steak or 500 chicken breast, cut into ½ inch chunks (or use bone-in chicken pieces and simmer them in the sauce; once cooked leave the pieces whole or remove the meat from the bones and add it back to the stew.)
- 1 large onion, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 3 Roma tomatoes, diced
- ½ can (3 oz) tomato paste
- ¾ cup natural, unsweetened peanut butter
- 4 organic tomato bouillon cubes
- 3 cups water
- Scotch bonnet chilies, diced, according to heat preference
- 4 cups pumpkin or sweet potato, diced
- Salt and pepper to taste
- Heat the oil in large pan.
- Saute the onions until golden.
- Add the beef and garlic and continue to sauté until the beef is no longer pink.
- Add the tomatoes and cook for 3 minutes.
- Add the tomato paste, chilies, peanut butter and stir to combine.
- Add the water and bouillon cubes.
- Bring to a boil, reduce heat, cover, and simmer for 15 minutes, stirring occasionally.
- Add squash, cover, and continue to cook for 35-40 minutes or until the pumpkin is tender, stirring occasionally.
- Season with salt and pepper.
- Serve hot with rice.
This stew tastes even better the next day.