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Domoda (Gambian Peanut Stew)

gluten free
wheat free
cheap as chickpeas
1 spoon difficulty rating

60

Serves: 4

Domoda (Gambian Peanut Stew)

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!

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. 

Method: 

  1. Fry the onion and the fresh chilli until the onion is soft and golden. 
  2. Add the garlic and chilli powder and fry for a further 1-2 minutes. 
  3. Stir in the tomatoes, peanut butter, tomato puree and sweet potato before adding the stock. 
  4. Bring to the boil and then simmer for 35-45 minutes until reduced and thickened and the sweet potato is soft. 
  5. Add the lemon juice, stir through and adjust seasoning if necessary. 

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