Vegan Gambian Peanut Stew (Domoda)
User Reviews
5
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Prep Time
25 mins
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Cook Time
35 mins
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Total Time
1 hr
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Servings
6
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Calories
360 kcal
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Course
Dinner
Vegan Gambian Peanut Stew (Domoda)
Description
This vegan Domoda stew begins with sautéed onions, garlic, ginger, and jalapeño peppers in coconut oil, building a flavorful foundation. Tomato paste and a mixture of spices including cumin, coriander, cinnamon, and cloves are added and cooked to release their aromas. Vegetable broth or water is then poured in, followed by fresh thyme, finely diced sweet potatoes, creamy peanut butter, white beans, and crushed tomatoes to create a thick, nourishing base.
The stew is brought to a boil before simmering until the sweet potatoes become tender. Chopped kale is stirred in near the end to add a fresh, leafy component. Lemon juice brightens the flavors just before serving, which is traditionally paired with white rice or grains like millet or quinoa to complete the meal.
This recipe can be adjusted for spice tolerance by varying the amount and type of chili peppers used. The finely diced sweet potatoes ensure even cooking within the simmer time. The combination of peanut butter and spices creates a rich, satisfying stew that blends creamy and earthy notes with a gentle heat.
Ingredients
- 1 ½ tablespoons coconut oil organic, Simply Nature brand
- 1 onion diced, large, yellow
- 6 garlic chopped, cloves
- 2 tablespoons ginger freshly grated
- 1-2 jalapeno pepper diced
- 2 tablespoons tomato paste
- 1 teaspoon cumin ground
- 1 teaspoon Coriander
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1 ½ teaspoons kosher salt
- black pepper to taste
- 4 cups vegetable broth or water, low-sodium
- 1 small handful of fresh thyme sprigs**
- 1 pound sweet potatoes peeled and finely diced
- ½ cup peanut butter organic, creamy, Simply Nature brand
- 1 (15-ounce/425g) cannellini beans or other white beans such as navy beans
- 1 (28-ounce/800g) crushed tomatoes canned
- 5 cups kale chopped, organic
- 1 tablespoon lemon juice or lime juice, freshly squeezed
- ½ cup cilantro chopped, leaves and tender stems
For serving (optional)
- white rice or brown rice, millet, quinoa, or fonia
Instructions
- Heat a large, deep nonstick pan or Dutch oven over medium-high heat. Add the coconut oil, and once it's shimmering, add the onions with a pinch of kosher salt. Cook until the onions are just starting to brown, about 5 minutes. Add the garlic, ginger, and jalapeño peppers. Cook for 2 minutes, stirring frequently to prevent burning.
- Add in the tomato paste, cumin, coriander, cinnamon, cloves, 1 1/2 teaspoons kosher salt, and a generous amount of freshly cracked black pepper. Stir frequently and vigorously for 2 minutes, incorporating the tomato paste and spices into the onions. Add a few splashes of water to prevent the spices from drying out or burning.
- Pour in the vegetable broth or water, stirring with a spatula to scrape up any browned bits on the bottom of the pan. Add the thyme sprigs, sweet potatoes, peanut butter, white beans, and crushed tomatoes. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low or medium-low to maintain a rapid simmer for 20 to 25 minutes, or until the sweet potato is soft and tender, stirring occasionally.
- Optional step: The stew should be quite thick by now, but if you want it to be even thicker and creamier, run an immersion blender through half of the stew (don’t blend it all - you want to retain some texture).
- Add the chopped kale and simmer for 3-5 minutes, or until wilted. If desired, use a fork to smash the sweet potatoes to further thicken the stew.
- Stir in the lemon or lime juice and cilantro. Season to taste, adding more salt as needed. Serve plain, or on top your favorite grain.
Notes
- Adjust the heat by using fewer jalapeños and removing seeds if sensitive to spice; for more heat, substitute with habanero or Scotch bonnet peppers but remove seeds.
- Fresh thyme can be replaced with 1 teaspoon dried thyme added to the spice blend.
- Dice sweet potatoes finely to ensure they cook through in the simmering time; larger pieces require longer cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 15g | 30% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 486mg | 20% |
| Potassium | 1098mg | 23% |
| Fiber | 13g | 52% |
| Sugar | 12g | 24% |
| Vitamin A | 16819IU | 336% |
| Vitamin C | 76mg | 84% |
| Calcium | 289mg | 29% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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