While researching dishes for this week I came across Domoda, the national dish of Gambia and was instantly drawn to it because it had some similarities to the dish that I made for the Ivory Coast, basically a tomato and peanut butter dish. In Gambia this stew is cooked with whatever veg happens to be around (usually it will contain something like pumpkin or sweet potato) and can include meat if there’s a special occasion or it’s affordable. I chose to do a vegetarian version of this dish and opted for butternut squash, sweet potato and beans as the base for my dish.
This dish is everything you want in a stew and more, it’s deeply savoury, slightly creamy, warm and ultimately very comforting. Serve it with white rice. For a version with meat check out the recipe I used here.
Serves 4
Ingredients:
2 tins of kidney or other beans (drained).
1 large onion, diced
1tbsp olive oils
3 cloves of garlic, minced
1 tin of tinned tomatoes
3tbsp of tomato paste
3/4cup of peanut butter (unsalted, natural).
2 maggi or other stock cubes
3 cups of water
Diced chillies to taste
2 diced sweet potatoes
½ a butternut squash diced
Salt and pepper to taste
Method:
If you don’t have tinned beans that’s ok – soak some overnight and then boil them the next day. Once soft remove from the water and follow the recipe below.
In a large saucepan (a dutch oven is better if you have one – I don’t, so don’t stress!) sauté the onion until it’s golden. Then add the garlic and the beans, cook for 2-3 minutes.
Add the tomatoes, tomato paste, chillies and peanut butter. Stir until everything becomes a homogenous mixture.
Add the water followed by the stock cubes, bring to a boil and reduce the heat to a simmer. Simmer for about 15 minutes, stirring regularly to prevent any sedimentation from burning.
Add the squash and sweet potato and cook until they are both soft.
Taste and season with salt and pepper.
Serve with white rice.
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