West African Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Domoda
Gambia's hearty peanut stew with sweet potato, tomatoes, and slow-cooked meat in a thick, golden sauce — comforting, mildly spiced, and deeply nourishing.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
5 steps- 1
Sear the Meat: In a heavy-bottomed pot, brown the cubed meat in a little oil over medium-high heat. Add the chopped onions and sauté until translucent.
- 2
Add Tomatoes: Stir in the tomato paste and diced fresh tomatoes. Cook for 5 minutes until the tomatoes break down and release their juices.
- 3
Build the Broth: Add 3 cups of water and the scotch bonnet pepper. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes to tenderize the meat.
- 4
Incorporate Peanut Butter: In a bowl, whisk the peanut butter with a ladle of the hot broth until smooth. Pour this mixture back into the main pot. Stir constantly until it dissolves perfectly into the stew.
- 5
Add Veggies and Acid: Add the cubed sweet potatoes and simmer for another 15-20 minutes until the potatoes are tender. Stir in the lemon juice just before turning off the heat to add a bright, tangy finish.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
61/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving970
Calories
67 g
Protein
29 g
Carbs
68 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Domoda is the Gambian groundnut (peanut) stew, a thick, savory braise of meat and vegetables in a rich peanut sauce, considered a national dish. It belongs to the broader West African family of mafe-style groundnut stews found from Senegal to Mali, each with regional twists. In The Gambia it often carries a tangy note from tomato or a squeeze of lime, served over a generous bed of white rice.
Listahan note
This version builds a deep peanut and tomato sauce, braises the meat until tender, and keeps the stew thick enough to coat the rice. It balances the richness with a little acidity the Gambian way.
Technique cues
- Cook the peanut butter into the tomato base gently and let the oil rise to the top, which signals the sauce is properly developed and not raw-tasting.
- Braise the meat low and slow until fork-tender so it absorbs the peanut sauce rather than sitting tough in it.
- Add a touch of acid near the end to cut the richness and brighten the deep, nutty sauce.
Kitchen flow
- Parallel prep
- Start the rice and chop the vegetables while the meat braises, so the components finish together.
- Make-ahead
- The peanut stew deepens overnight, so cook it ahead and reheat with fresh rice on serving day.
- Leftover move
- Thin leftover domoda with a little stock into a peanut soup, or spoon it over fresh rice for an easy lunch.
- Cleanup rhythm
- Soak the pot promptly, since the peanut sauce sets sticky and thick as it cools.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
peanut butter (groundnut paste)
the heart of the sauce
Purpose: Smooth peanut paste is the foundation that gives domoda its rich, creamy, savory body.
Handling: Loosen with a little stock and stir into the tomato base, then simmer until the oil separates.
Adaptation: Freshly ground roasted peanuts for a more textured, traditional sauce.
beef or lamb
the protein
Purpose: A tough, flavorful cut becomes tender in the long braise and lends depth to the sauce.
Handling: Brown the cubes first, then braise until they pull apart easily.
Adaptation: Chicken thighs for a quicker cook, or chickpeas and squash for a meat-free version.
tomato (paste and fresh)
base and tang
Purpose: Tomato adds color, body, and a gentle acidity that balances the heavy peanut sauce.
Handling: Fry the paste until it darkens, then add fresh tomato or the braising liquid.
Adaptation: Canned crushed tomatoes plus extra paste for concentration.
onion and garlic
aromatic base
Purpose: Sweated onion and garlic build the savory foundation under the peanut and tomato.
Handling: Soften in oil before adding the tomato and peanut.
Adaptation: Standard pantry aromatics; shallot works for onion.
lime or tamarind
the brightening note
Purpose: A squeeze of acid lifts the rich stew and is characteristic of the Gambian style.
Handling: Stir in near the end and adjust to taste.
Adaptation: Lemon juice or a little vinegar if neither is on hand.
Technique notes
- Stir the stew often once the peanut paste is in so it does not catch and scorch on the bottom.
- Let the oil rise and skim or leave it as a sign the sauce is cooked through and rounded.
- Adjust thickness with stock so the sauce coats the rice without being gluey or soupy.
Ingredient swaps
- Nut-free direction
- This stew is built on peanuts; for nut allergies make a tomato-based meat stew instead, as a true substitute changes the dish entirely.
- Vegetarian direction
- Use chickpeas, sweet potato, and squash in place of meat with the peanut-tomato sauce.
- Weeknight shortcut
- Use quick-cooking chicken thighs and smooth peanut butter to put domoda together in under an hour.
Serve alongside
- steamed white rice
- fried plantains
- a fresh cabbage salad
- boiled cassava
- chilled bissap (hibiscus) juice
- ginger juice
- cold malt drink
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to four days; the sauce thickens and the flavor improves overnight. Reheat gently with a splash of stock or water, stirring so the peanut sauce stays smooth. It freezes for up to two months; thaw in the fridge before reheating.
Equipment
- heavy pot or Dutch oven
- wooden spoon for frequent stirring
- knife and board for the meat and vegetables
- citrus juicer
Make this household-aware
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