Domoda (Gambian Peanut Stew)

1 lb beef steak or 1 lb chicken breast, cut into ½ inch chunks (or use bone-in chicken pieces and simmer them in the sauce; once cooked leave the pieces whole or remove the meat from the bones and add it back to the stew.)

1 large onion, diced

2 tablespoons olive oil

3 cloves garlic, minced

3 Roma tomatoes, diced

½ can (3 oz) tomato paste

¾ cup natural, unsweetened peanut butter

4 Maggi or Knorr tomato bouillon cubes

3 cups water

Scotch bonnet chilies, diced, according to heat preference

4 cups pumpkin or sweet potato, diced

Salt and pepper to taste

Directions at daringgourmet.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer