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Having another home in West Africa means I have added a whole new repertoire of recipes, West-African style, to my cooking – and I’m really excited to share them on gourm(eh).

Cooking in Gambia is a totally different story than here. Imagine cooking mostly one-pot meals over an open fire, or if you are fortunate enough, an improved cookstove. It a communal experience, and the saying ‘many hands make for lighter work’ is fitting as the work is hard, and most often done in groups.

I found it interesting that my taste buds actually adjusted while living there: a dish I did not like at first became one of my favourites by the end – and this was actually the case with a number of dishes. Domoda, however, was always at the top of my list from the beginning!

Domoda is a rich groundnut (peanut)-based stew, a favourite of mine from Gambia and Senegal.

Ingredients – Dinner for 6
2 purple (spanish) onions, diced
1.5 lb cubed stewing beef or 6 chicken pieces
1 Tbsp vegetable oil
1 Tbsp (heaping) tomato paste
2 cloves garlic, germ removed
2 bouillon cubes (I like to use chicken)
1 tsp peppercorns
2 cups just peanut smooth peanutbutter
Juice from one lemon
1 scotch bonnet pepper (very spicy) or 1 jalapeno pepper
3 carrots, peeled and then cut into thirds or quarters
1 eggplant, washed and quartered
1 cup squash cubes (any kind – butternut or acorn for example, peeled)
salt to taste
water
1.5 cups uncooked rice, medium grain

Directions
In a heavy-bottomed pan with a lid, heat oil over medium-medium high heat. Brown the beef, reduce the heat, and add the onions until they are translucent. Then add the tomato paste and stir. Cook for another 3 minutes stirring occasionally. If you have a mortar and pestle, pound the peppercorns and then add the garlic and the bouillon cubes until you get a smooth paste. If you don have a mortar and pestle, just chop everything finely and mix by hand.

Add the seasoning mix to the meat, stir, and then add the vegetables and the whole (washed) hot pepper. Cover with water, stirring well to incorporate all the tomato onion mixture. Increase the heat and bring to a simmer. Once it simmers reduce heat to medium low and let simmer for 30-40 minutes.

Meanwhile, remove a cup of hot liquid and pour into a large bowl with the peanutbutter. Stir well with a fork until the peanutbutter is all incorporated. Stir this into the pan with everything else, and stir well so everything is evenly mixed. Add the lemon juice. Let the mixture simmer uncovered until you have a stew-like consistency. If you find the vegetables still need more time but there is little sauce left, just cover the pot.

When it is almost ready, cook rice according to package instructions.

To serve, ladle stew over rice. You can squeeze the hot pepper on your spoon a tiny bit to get spicy juices out thereby tailoring how spicy your own plate is – and then share the hot pepper with the others. Just remember scotch bonnets are VERY spicy!

Alright, bonne appétit.
-Sitelle (Alias Ya Ndey)

Pumpkin

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