Gambian Peanut Stew (Domoda)

Get ready for a flavor explosion that’ll make your taste buds do a happy dance! This Gambian Peanut Stew (Domoda) is what comfort food dreams are made of – rich, creamy, and packed with so much depth you’ll wonder how something this delicious could also be this nutritious.

What makes this West African treasure special is the magical combination of creamy peanut butter, aromatic spices, and hearty vegetables. The sweet potatoes practically melt into the stew, creating a velvety texture that hugs every grain of rice. It’s the perfect balance of sweet, savory, and just enough heat to keep things interesting without overwhelming your palate.

Ingredients

For the stew base:

• 1 ½ tablespoons Simply Nature Organic Coconut Oil
• 1 large yellow onion, diced
• 6 garlic cloves, chopped
• 2 tablespoons freshly grated ginger
• 1-2 jalapeño peppers, diced
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon coriander
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1 ½ teaspoons kosher salt
• Black pepper to taste

For the stew body:

• 4 cups (945 mL) low-sodium vegetable broth (or water)
• 1 small handful of fresh thyme sprigs
• 1 pound (454g) sweet potatoes, peeled and finely diced
• ½ cup (128g) Simply Nature Organic Creamy Peanut Butter
• 1 (15-ounce/425g) can of cannellini beans (or other white beans such as navy beans)
• 1 (28-ounce/800g) can crushed tomatoes
• 5 cups (90-100g) chopped organic kale
• 1 tablespoon freshly squeezed lemon juice (or lime juice)
• ½ cup (8g) cilantro leaves and tender stems, chopped

For serving (optional):

• White rice, brown rice, millet, quinoa, or fonia

Steps

1. Heat a large, deep nonstick pan or Dutch oven over medium-high heat. Add the coconut oil, and once it’s shimmering (you’ll see ripples across the surface), add the onions with a pinch of kosher salt. Cook until the onions are just starting to brown at the edges, about 5 minutes. Look for a light golden color – this builds the flavor foundation for your stew.
2. Add the garlic, ginger, and jalapeño peppers. Cook for 2 minutes, stirring frequently to prevent burning. The mixture should become incredibly fragrant – that’s your signal that the aromatics are releasing their essential oils and flavors.
3. Add in the tomato paste, cumin, coriander, cinnamon, cloves, 1 1/2 teaspoons kosher salt, and a generous amount of freshly cracked black pepper. Stir frequently and vigorously for 2 minutes, incorporating the tomato paste and spices into the onions. The mixture will become dark red and thick. Add 2-3 tablespoons of water to prevent the spices from drying out or burning, which would create bitter flavors.
4. Pour in the vegetable broth or water, stirring with a wooden spatula to scrape up any browned bits on the bottom of the pan – these caramelized bits (called fond) contain concentrated flavor. Add the thyme sprigs, sweet potatoes, peanut butter, white beans, and crushed tomatoes. Stir well to combine, making sure the peanut butter is fully incorporated with no clumps remaining.
5. Bring the mixture to a boil, then reduce the heat to low or medium-low to maintain a rapid simmer for 20 to 25 minutes, or until the sweet potato is soft and tender when pierced with a fork, stirring occasionally to prevent sticking. The stew should be visibly thickening as it cooks.
6. Optional step: The stew should be quite thick by now, but if you want it to be even thicker and creamier, run an immersion blender through half of the stew for about 30 seconds (don’t blend it all – you want to retain some texture). If you don’t have an immersion blender, transfer about 2 cups to a standard blender, blend until smooth, then return to the pot.
7. Add the chopped kale and simmer for 3-5 minutes, or until wilted but still bright green. If desired, use a fork to smash some of the sweet potatoes against the side of the pot to further thicken the stew – aim for about 1/4 of the potatoes to be mashed.
8. Stir in the lemon or lime juice and cilantro. Season to taste, adding more salt as needed – usually about 1/4 to 1/2 teaspoon more depending on your preference. Serve plain in deep bowls, or ladle a generous portion over your favorite grain. The stew should have a rich, velvety consistency that coats the back of a spoon.

Smart Swaps

• Almond butter instead of peanut butter (1:1 ratio) for those with peanut allergies
• Spinach instead of kale (use 6-7 cups as it wilts down more)
• Butternut squash instead of sweet potatoes (same amount, but may need 5 minutes longer to cook)
• Chickpeas instead of white beans for a firmer texture and nuttier flavor

Make It Diabetes-Friendly

• Reduce sweet potatoes to 1/2 pound (227g) and add 1/2 pound (227g) of cauliflower florets to lower the carb count by approximately 15g per serving
• Serve over 1/2 cup (85g) of cauliflower rice instead of regular rice to save 22g of carbs per serving
• Use natural peanut butter with no added sugar to maintain stable blood sugar levels
• Add an extra 1/4 cup (30g) of beans for additional fiber, which helps slow carbohydrate absorption

Pro Tips

• Toast the spices in a dry pan for 30 seconds before adding to the recipe for more pronounced flavor
• For meal prep, this stew actually tastes better the next day after flavors have melded
• The consistency should be thick enough to coat the back of a spoon – if too thin, simmer uncovered for 5-10 more minutes
• Control the heat level by keeping or removing jalapeño seeds (seeds = more heat)
• A squeeze of fresh lime juice right before serving brightens all the flavors