Senegal's Mandinka peanut and tomato stew — a rich, slightly sweet groundnut stew thickened with tomato paste and peanut butter, made with beef or vegetables.
Domoda (also spelled domodah) is the national dish of The Gambia and a beloved stew throughout Senegal, particularly associated with the Mandinka ethnic group. Unlike mafé, which uses fresh tomatoes and is more savory, domoda uses tomato paste for a sweeter, richer flavor profile. It is also typically richer in vegetables — sweet potato, eggplant, and cabbage are common additions. The peanut butter is added in generous quantities and the stew is thick enough to stand a spoon in it. Domoda is traditionally served over white rice or couscous.
Serves 4
Heat oil and brown beef on all sides. Remove and set aside.
Fry onion until golden. Add tomato paste and cook 8 minutes until it darkens.
Whisk peanut butter with 500ml warm water. Add to pot with beef and remaining water.
Add peppers. Simmer 30 minutes. Add sweet potato, eggplant, and cabbage. Cook 25 more minutes until tender and sauce is thick.
Tomato paste must be cooked until it darkens — raw paste tastes harsh
Use whole peppers that you can remove at the end to control the heat level
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Make vegetarian with only vegetables
Use chicken thighs for a lighter version
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Keeps 3 days refrigerated. Add water when reheating as the sauce thickens.
Domoda is the national dish of The Gambia and is closely related to the Senegalese mafé. It is associated with Mandinka people across the West African Sahel region.
Similar but distinct — domoda uses tomato paste (not fresh tomatoes) and is sweeter and richer. Both are West African peanut stews but have different flavor profiles.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes