Gambia: Domoda [vegan]

Today we visit The Gambia on the western coast of Africa, a small country closely contouring The Gamber River. The close connection to water influences the cuisine where fish is a major food source. Typical plant-based ingredients include groundnuts (peanuts), rice, okra, palm oil, couscous, cassava, fonio and leafy greens ​​[1]–[3]​. Many of Gambia’s dishes are similar to the neighbouring countries and include yassa (a Senegalese chicken dish with copious amounts of fried onion) and a local version of jollof rice (think West African jambalaya or paella) called Benachin.

Domoda

To try something distinctive Gambian, I decided to make domoda, the national dish. Domoda is a peanut- and tomato-based stew similar to the West African classics maafe and peanut soup. After researching a few recipes ​[4]–[9]​, I think I have a decent grasp of the dish. Most often, it is based on some meat like chicken or beef. To make it vegan, I replaced this component with sweet potato and used a handful of coarsely chopped peanuts to give the dish some texture. West African dishes often rely on Maggi Cubes, a Nestlé brand bouillon cube heavy on MSG (monosodium glutamate) and hydrogenated palm oil. Here I chose to replace it with some miso and vegetable stock.

Conclusion

The domoda came out really well. Super rich, creamy and very filling without giving an “uugh, I overate”-feeling. Will definitely make again.

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Domoda

Domoda is a rich and creamy peanut based dish from The Gambia. This vegan version replaces the traditional meat with sweet potatoes.

Course Main Course

Cuisine Gambia, West Africa

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Servings 4

Author Henrik Persson | veganphysicist.com

Ingredients

• 1 onion, chopped
• 3 cloves garlic, minced
• 2 sweet potatoes, diced ~2 cm
• 2 carrots, sliced ~0.5-1 cm
• 2 tbsp tomato paste
• 800 mL canned, whole tomatoes
• 1 cup smooth peanut butter
• ¼ cup peanuts, roasted, chopped I prefer dry roasted
• 1 habanero/scotch bonnet
• 1 tsp miso paste
• 1-2 tsp stock in powder form ~1/2 a bouillon cube
• ½ lemon, juice from
• 3 tbsp oil e.g. canola

Instructions

• In a large pot, sweat onion in the oil until it starts to brown.
• Add garlic and habanero, cut in half (remove seeds if you want it milder).
• Stir in carrots and sweet potatoes.
• Stir in tomato paste and peanut butter.
• Add tomatoes with their juice. Roughly divide the tomatoes into chunks using a ladle/spoon.
• Add in the chopped peanuts.
• Bring to a boil.
• Scoop out some of the liquid and dissolve the miso paste in it. Add to pot.
• Simmer for 40-50 minutes until vegetables are to your liking and oil is floating on top.
• Add some lemon juice to contrast the peanut butter. Taste and adjust saltiness.
• Serve with rice.