Gambian Peanut Stew (Domoda)
One of the Vegan Recipe Club team recently visited The Gambia and was delighted to find this vegan stew as a national dish. Peanut butter, tomato, chilli and sweet potato create a deliciously hearty blend with a nice bit of heat… yum!
Total time
60
Cuisine
African
Meal
- mains
- lunches
Servings
4
Ingredients
- 1 large onion, finely diced
- 4 cloves garlic, finely chopped
- 6 large tomatoes, roughly chopped or 1 tin chopped tomatoes
- 2 red or green chillies, finely sliced
- ½ – 1 tsp chilli powder (depending on how much heat you like)
- 2 tsp ground cumin (optional)
- 200g smooth peanut butter
- 3 tbsp tomato puree
- 800g sweet potato, butternut squash or pumpkin, peeled and cut into bite-sized chunks
- 800ml vegan stock
- Juice of half lemon
- Oil for frying
Optional: Decorate the curry with crushed peanuts and fresh chilli peppers (remove the seeds for less heat or fry first). Serve with rice and steamed or roast vegetables.
Instructions
- Fry the onion and the fresh chilli until the onion is soft and golden.
- Add the garlic and chilli powder and fry for a further 1-2 minutes.
- Stir in the tomatoes, peanut butter, tomato puree and sweet potato before adding the stock.
- Bring to the boil and then simmer for 35-45 minutes until reduced and thickened and the sweet potato is soft.
- Add the lemon juice, stir through and adjust seasoning if necessary.
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