Domodah, according to a Gambian master chef is a stew prepared using beef, lamb, chicken, together with groundnut (peanut) sauce. Domodah (Mandinka language) is prepared in different variations in Gambia, Mali, Senegal & other West African countries and can also be done without meat. Here is Abdoulie’s version.
- 10 min
- 1 h 15 min
- 1 h 25 min
- Cut the meat (beef/lamb) into cubes
- Fry in hot oil, preferably in a Teflon pan until it is almost cooked to shorten cooking time. Chicken needs less time.
- In the meantime, chop the onions, carrots and pointed peppers
- To the browned meat, add onions, pepper and salt. Mix well
- Add the carrots and then enough water, because of the meat, which needs to get cooked. Chicken takes less. Let this boil on medium heat for a couple of minutes, about 10. Adding hot water shortens cooking time.
- Add about 2 heaped tablespoonfuls of peanut butter (about 200g) and mix well. This is at the beginning quite watery, but the sauce thickens with time as it boils. You may need to add some additional (boiling) water or peanut butter. It is important as the sauce thickens to stir so it does not get scorched at the bottom of the pan. This is important especially if the pan has no Teflon coating.Reduce the heat to low!
- Add the pointed peppers and tomato paste, & crushed Maggi cubes. Turn the heat to low, letting the sauce from the time peanut butter is added boil for a total of about 30 minutes. The sauce should be fairly thick by now. I personally prefer it with the sauce a little thicker than used and would have probably used 250g of peanut butter.
Enjoy with potatoes, rice, ugali, sweet potatoes, chapati …
Remember there are many variations of Domodah sauce. Feel free to try it out with other vegetables and seasoning. Another way is to use smoked meat, which also leads to a delicious result.