Domoda (Gambian Peanut Stew)

Ingredients

• 1.5 lb (700g) beef chuck, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 scotch bonnet pepper, finely chopped (seeds removed for less heat)
• 2 tbsp tomato paste
• 2 medium tomatoes, chopped
• 1 cup (250g) natural unsweetened peanut butter
• 3 cups (700ml) beef stock or water
• 2 bouillon cubes
• 1 medium sweet potato, peeled and cubed
• Salt and black pepper, to taste
• 4 cups cooked white rice, for serving

Before you cook

• Cut the beef into 1-inch cubes and pat it dry.
• Chop the onion.
• Mince the garlic.
• Grate the ginger.
• Finely chop the scotch bonnet pepper.
• Chop the tomatoes.
• Peel and cube the sweet potato.

Steps

1. Heat the oil in a large pot over medium-high heat.
2. Add the beef in batches and brown it on all sides, about 6 minutes per batch.
3. Remove the browned beef and set it aside.
4. Add the onion to the pot and cook for 4 minutes until softened.
5. Stir in the garlic, ginger, and scotch bonnet and cook for 1 minute.
6. Stir in the tomato paste and cook for 1 minute.
7. Add the chopped tomatoes and cook for 3 minutes, stirring occasionally.
8. Return the browned beef to the pot.
9. Pour in the stock and add the bouillon cubes.
10. Bring the pot to a boil, then reduce the heat and cover.
11. Simmer for 45 minutes until the beef is nearly tender.
12. Whisk the peanut butter into the pot until fully dissolved into the sauce.
13. Add the cubed sweet potato.
14. Simmer uncovered for 25 to 30 minutes, stirring occasionally, until the sauce has thickened and the sweet potato is tender.
15. Season with salt and pepper to taste.
16. Spoon the stew over cooked rice to serve.