Just after the New Year, I decided it was a good time to revisit my country list and some of the recipes I’d already researched as wanting to cook before the end of 2023 that were seasonally appropriate and would get me to that sweet 150 recipes completed benchmark. I’m in the middle of a bit of a mad dash to get to that in the next few weeks in addition to prepping some freezer meals to get ready for our baby’s arrival. I’m pretty determined, but I’m also pretty tired. 🙂

Domoda, the national dish of Gambia, was the perfect fit for a reintroduction (albeit a brief one) to this project. It’s a straightforward recipe with a lot of familiar flavors from other African peanut stews I’ve made previously but with a far shorter list of ingredients. I’ve said this multiple times but while these stews aren’t always the most appetizing to look at, they smell fantastic as they cook and their flavors (especially for peanut butter lovers) is amazing. This stew boasts chicken, sweet potatoes, peanut butter, tomatoes, caramelized onions, and some hot peppers (to taste…I kept our version pretty mild). Great served over rice and even better on the second day.

Recipe I used: https://www.daringgourmet.com/domoda-gambian-peanut-stew/

Overall Level of Effort: 2

Skill Level: Beginner

Would Make it Again? Yes

Additional Notes: For the most part, I stuck pretty close to this recipe with the exception of the inclusion of Maggi tomato bouillon cubes. I find that I only really these kinds of cubes when I’m making these types of African stews so rather than buy yet another variety I just used the chicken cubes I had on hand.