African Peanut Stew (Domoda)
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6
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Calories
428 kcal
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Course
Main Course
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Cuisine
African
African Peanut Stew (Domoda)
Description
African Peanut Stew, known as Domoda, features chunks of beef or chicken cooked with onion, garlic, tomatoes, tomato paste, and natural peanut butter to form a thick, flavorful base. The addition of diced pumpkin or sweet potato contributes tenderness and subtle sweetness that complements the savory meat and peanut flavors. Scotch bonnet chili provides a customizable heat level depending on preference.
The cooking process starts by sautéing onions and meat, followed by adding tomatoes, tomato paste, peanut butter, water, bouillon cubes, and chili. After simmering, the pumpkin is added and cooked until tender. This slow simmer allows the flavors to integrate fully into a rich and thick stew.
Served hot over rice, this stew is a filling and hearty meal. It improves in flavor if allowed to rest overnight, making it suitable for preparing ahead. Seasoning with salt and pepper is adjusted to taste at the end.
Ingredients
- 1 lb beef steak cut into 1/2 inch chunks; or use bone-in chicken pieces and simmer them in the sauce; once cooked leave the pieces whole or remove the meat from the bones and add it back to the stew, or 1 lb chicken breast
- 1 onion diced, large
- 2 tablespoons olive oil
- 3 cloves garlic , minced
- 3 Roma tomato diced
- 3 ounces tomato paste canned
- 3/4 cup peanut butter natural, unsweetened
- 4 tomato bouillon cube Maggi or Knorr
- 3 cups water
- Scotch bonnet chili diced, according to heat preference
- 4 cups pumpkin diced, or sweet potato
- salt to taste
- black pepper to taste
Instructions
- Heat the oil in large Dutch oven or heavy pot. Saute the onions until golden. Add the beef and garlic and continue to sauté until the beef is no longer pink. Add the tomatoes and cook for 3 minutes. Add the tomato paste, chilies, peanut butter and stir to combine. Add the water and bouillon cubes. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, stirring occasionally. Add squash, cover, and continue to cook for 35-40 minutes or until the pumpkin is tender, stirring occasionally. Season with salt and pepper.Serve hot with rice. This stew tastes even better the next day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 30g | 10% |
| Protein | 27g | 54% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 45mg | 15% |
| Sodium | 509mg | 21% |
| Potassium | 1003mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 13054IU | 261% |
| Vitamin C | 11mg | 12% |
| Calcium | 79mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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