Gambian Peanut Stew (Domoda)

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!

Gluten free
Wheat free
Cheap

Click on a star to rate this recipe! You must log in first.

Average rating 4.5 / 5. Vote count: 48

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

20 min

Cook time

40 min

Total time

60

Cuisine

African

Meal

  • mains
  • lunches

Servings

4

Ingredients

  • 1 large onion, finely diced
  • 4 cloves garlic, finely chopped
  • 6 large tomatoes, roughly chopped or 1 x 400g/14oz tin chopped tomatoes
  • 2 red or green chillies, deseeded and finely chopped
  • ½ – 1 tsp chilli powder (depending on how much heat you like)
  • 2 tsp ground cumin or cumin seeds (optional)
  • 200g/1 cup smooth peanut butter
  • 3 tbsp tomato puree
  • 800g/28oz sweet potato, butternut squash or pumpkin, peeled and cut into 2cm cubes
  • 800ml/3⅓ cups vegan stock
  • Juice of ½ a lemon
  • 1 x 400g tin cannellini beans, chickpeas or butter beans, drained and rinsed (optional – if you’d like extra protein)
  • Salt and pepper, to taste

Optional toppings: crushed peanuts (ideally toasted), fresh chilli peppers (remove the seeds for less heat or fry first) and fresh coriander.

Serving suggestions: rice, quinoa, crusty bread or flatbread, vegan plain yoghurt, steamed kale, collard greens, steamed vegetables, fried ripe plantain, coleslaw, salad

Instructions

  1. In a large non-stick pan or wok, fry the onion soft and golden.
  2. Stir through the garlic, fresh chilli and cumin seeds (if using) and fry for a further 2 minutes.
  3. If using ground cumin add here along with the chilli powder. Heat for a further minute.
  4. Stir in the tomatoes, peanut butter, tomato puree and sweet potato before adding the stock.
  5. Bring to the boil and then simmer for 35-45 minutes until reduced and thickened and the sweet potato is soft. Stir occasionally to make sure it doesn’t stick to the pan.
  6. Stir through the lemon juice and cannellini beans/butter beans/chickpeas (if using) 5 minutes before the end of cooking time.
  7. Taste the stew and add salt and pepper if necessary.
24192419

Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

African Peanut Stew from Food for a Future

Another lovely, simple recipe from Food for a Future, who made this recipe at Glastonbury Festival this year. It’s easy to make and uses everyday ingredients that you can source…

Pulled Jackfruit with Slaw & Avocado

This is a very simple recipe and makes for a hearty, satisfying meal… perfect comfort food! Jackfruit – buy it in water or brine, not the syrup type – tends…

North African Squash & Bean Stew

This is an absolutely delicious one-pot recipe that has become a big favourite at my house and in everyone else we know who has tried it. See the ingredients list…

Cauliflower Tabbouleh

Chava Eichner says: ‘Tabbouleh (or Tabouli) is a traditional Middle Eastern or North African dish with a wonderfully fresh flavour. It is usually made with a cracked wheat such as…