Senegalese groundnut stew with beef, tomatoes and sweet potato — a rich and deeply satisfying peanut curry.
Domoda is one of Senegal's most beloved dishes — a thick, velvety stew of beef, tomatoes and vegetables slow-cooked in a rich groundnut (peanut) base. The peanut butter gives it a nutty richness and body that is almost curry-like, while the tomato and sweet potato provide sweetness and substance. It is typically served over white rice and eaten communally from a large bowl.
Serves 6
Heat oil in a large heavy pot. Brown beef in batches over high heat. Remove.
Cook onions in remaining fat until golden. Add garlic and tomato paste. Cook 2 minutes.
Add canned tomatoes and stock. Whisk in peanut butter until smooth. Add scotch bonnet whole and return beef.
Bring to a boil, then cover and simmer 45 minutes until beef is tender.
Add sweet potatoes. Simmer uncovered 20 minutes until potatoes are tender and sauce is thick. Remove scotch bonnet. Season and serve over rice.
Whisking in the peanut butter off-heat prevents lumps.
The whole scotch bonnet adds gentle heat — pierce it for more heat or discard whole for mild.
Domoda improves significantly the next day.
Use chicken instead of beef for a lighter, faster version.
Add aubergine for extra vegetable content.
Refrigerate for 4 days or freeze for 3 months.
Domoda is considered by many to be the national dish of The Gambia and is widely eaten in Senegal. It reflects the West African tradition of groundnut-based stews that are found across the continent.
Yes, though smooth gives a silkier sauce. Alternatively, blend roasted groundnuts yourself for the most authentic flavour.
Per serving · 6 servings total
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