Domoda: Gambian Peanut Stew
A hearty West African peanut stew with chicken, sweet potatoes, and carrots simmered in a rich peanut butter sauce.
| prepCut chicken breast into ½ in. chunks | ||
| prepDice onions and mince garlic | ||
| prepDice Scotch bonnet chilies | ||
| prepChop sweet potatoes and slice carrots thickly | ||
| 60 ml peanut oil | Brown chicken in oil | Simmer covered 45–50 min, stirring occasionally |
| 450 g chicken breast, cut into ½ in. chunks | ||
| 3 tablespoons tomato paste | Dilute tomato paste, add to pot with water, carrots, sweet potatoes & chilies; bring to boil | |
| 480 ml water | ||
| 2 carrots, sliced thickly | ||
| 150 g sweet potatoes, chopped | ||
| Scotch bonnet chilies, diced | ||
| 2 large onions, diced | Sauté onions & garlic until golden, add to pot | |
| 3 cloves garlic, minced | ||
| 1 bay leaf | Add bay leaf, salt & peanut butter; stir to combine | |
| Salt to taste | ||
| 240 ml natural, unsweetened peanut butter | ||
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