Gambian Peanut Stew (Domoda)

Name: Gambian Peanut Stew (Domoda)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Moroccan, African
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

7 steps

Prep:20minCook:40min

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…

Updated at: Thu, 17 Aug 2023 11:27:09 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories590.1 kcal (30%)

Total Fat26.7 g (38%)

Carbs72.3 g (28%)

Sugars23.9 g (27%)

Protein21.2 g (42%)

Sodium1012.1 mg (51%)

Fiber16.5 g (59%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

large, roughly chopped or 1 400g tin chopped tomatoes

2red chillies

or green, deseeded and finely chopped

½ tspchilli powder

depending on how much heat you like

2 tspground cumin

or cumin seeds, optional

200gsmooth peanut butter

3 Tbsptomato puree

800gsweet potato

butternut squash or pumpkin, peeled and cut into 2cm cubes

800mlvegan stock

0.5juice of lemon

1 x 400gtin cannellini beans

chickpeas or butter beans, drained and rinsed, optional - if you’d like extra protein

optional, toppings, ideally toasted

chilli peppers

fresh, optional, toppings

Instructions

Step 1

In a large non-stick pan or wok, fry the onion soft and golden.

Step 2

Stir through the garlic, fresh chilli and cumin seeds (if using) and fry for a further 2 minutes.

Step 3

If using ground cumin add here along with the chilli powder. Heat for a further minute.

Step 4

Stir in the tomatoes, peanut butter, tomato puree and sweet potato before adding the stock.

Step 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.

Step 6

Stir through the lemon juice and cannellini beans/butter beans/chickpeas (if using) 5 minutes before the end of cooking time.

Step 7

Taste the stew and add salt and pepper if necessary.

View on veganrecipeclub.org.uk

↑Support creators by visiting their site 😊