Domoda — Gambian Peanut Stew

Shopping list

• 600 g beef stewing steak — cut into chunks

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• 150 g smooth peanut butter — unsweetened

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• 1 piece onion — finely chopped

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• 3 clove garlic cloves — minced

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• 2 tbsp tomato purée

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• 300 g sweet potato — peeled and cubed

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• 2 piece carrots — peeled and sliced

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• 200 g cabbage — roughly chopped

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• 600 ml vegetable stock

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• 2 tbsp vegetable oil

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• 1 tsp ground ginger

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• 0.5 tsp cayenne pepper — or to taste

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• 1 tsp salt

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• 0.5 tsp black pepper

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Step by step

1. 1

   Heat the vegetable oil in a large, heavy pot over medium-high heat.

2. 2

   Season the beef chunks with salt and black pepper, then brown them in batches for 4– 5 minutes until golden on all sides. Remove and set aside.

3. 3

   In the same pot, add the chopped onion and cook for 5– 6 minutes until softened and translucent.

4. 4

   Add the minced garlic, ground ginger, and cayenne pepper, stirring for 1 minute until fragrant.

5. 5

   Stir in the tomato purée and cook for 2 minutes, allowing it to darken slightly.

6. 6

   Return the browned beef to the pot, then pour in the vegetable stock. Bring to a boil.

7. 7

   Reduce the heat to low, cover, and simmer for 45 minutes until the beef begins to tenderise.

8. 8

   Add the peanut butter to the pot, stirring thoroughly until it dissolves into the liquid and creates a smooth, rich sauce.

9. 9

   Add the sweet potato and carrots, stirring gently. Cover and simmer for another 20 minutes.

10. 10

    Stir in the chopped cabbage and cook uncovered for 10 minutes until all vegetables are tender and the sauce has thickened.

11. 11

    Taste and adjust seasoning. Serve hot over steamed white rice.