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Gambian Domoda (Peanut Stew)

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Gambian domoda peanut stew with chicken, carrots, sweet potato, and rice.
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Domoda is The Gambia’s beloved peanut stew, combining tomatoes, groundnut richness, tender chicken, and vegetables in a generous one-pot meal.

The sauce starts with aromatics and tomato, then simmers with peanut butter until smooth and savory while carrots and sweet potato become tender without losing their shape.

Stir the peanut butter into the hot stock before adding it to the pot so it disperses smoothly and does not catch on the bottom.

Serving Suggestions

Ladle domoda over plain steamed rice and finish with lime, chopped cilantro, or sliced chili. A simple cucumber salad makes a fresh contrast.

A spoonful of Gambian domoda peanut stew with chicken and vegetables beside rice.

Recipe Notes

Use boneless chicken thighs for the juiciest stew, or substitute chickpeas for a vegetarian version. Refrigerate leftovers for up to four days and loosen with stock when reheating.

Gambian domoda peanut stew with chicken, carrots, sweet potato, and rice.

Gambian Domoda (Peanut Stew)

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A rich Gambian peanut and tomato stew with chicken, carrots, sweet potato, and rice.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Gambian
Calories: 585
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Domoda
  • 2 tbsp peanut oil or neutral oil
  • 1 1/2 lb boneless skinless chicken thighs cut into large pieces
  • 1 tsp kosher salt divided
  • 1/2 tsp black pepper freshly ground
  • 1 large yellow onion finely chopped
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger finely grated
  • 2 tbsp tomato paste
  • 1 can crushed tomatoes 14.5-ounce can
  • 3/4 cup smooth natural peanut butter well stirred
  • 3 cups chicken stock low sodium
  • 3 medium carrots cut into thick rounds
  • 1 medium sweet potato peeled and cut into chunks
  • 1 small hot chili finely chopped, optional
  • 1 tbsp lime juice fresh
  • 1/4 cup fresh cilantro chopped, for finishing
Rice
  • 2 cups long-grain white rice rinsed
  • 3 cups water for cooking the rice

Equipment

  • Large Dutch oven
  • Medium saucepan
  • Chef’s knife
  • Wooden spoon
  • Measuring cups and spoons

Method
 

Brown the Chicken:
  1. Season the chicken with half of the salt and the black pepper. Heat the peanut oil in a large Dutch oven over medium-high heat and brown the chicken in batches, about 4 minutes per side. Transfer to a plate.
Build the Stew:
  1. Add the onion to the pot and cook until softened, about 5 minutes. Stir in the garlic, ginger, tomato paste, and chili and cook for 1 minute.
  2. Add the crushed tomatoes and cook for 3 minutes. Whisk the peanut butter into the stock, pour it into the pot, and return the chicken with the remaining salt.
Simmer:
  1. Add the carrots and sweet potato. Bring to a gentle simmer, cover partially, and cook for 30 to 35 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
  2. Stir in the lime juice and adjust the seasoning. Keep the stew at a gentle simmer rather than a hard boil so the peanut sauce stays smooth.
Cook the Rice and Serve:
  1. Meanwhile, combine the rinsed rice and water in a saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Rest off the heat for 5 minutes, then fluff.
  2. Spoon the domoda over the rice and finish with chopped cilantro. Serve hot.

Nutrition

Calories: 585kcalCarbohydrates: 62gProtein: 35gFat: 23gSaturated Fat: 5gCholesterol: 105mgSodium: 720mgFiber: 7gSugar: 10g

Notes

  • Peanut butter brands vary in thickness; add a splash of stock if the sauce becomes too thick while simmering.
  • Cool leftovers promptly and store the rice separately from the stew when possible.

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