Domoda

Choose your recipe:

Domada by Jeffery Hilty

Domada by Elaine Thomas

Domada by Nathan Van Hooser

Domodah by Linda Voychehovski

Ned Hamilton's Tiyo Durango

Jeffrey Hilty's Domada

• 6 T Peanut Butter
• 1/8th Habanero pepper
• 2 C water
• 1 T tomato paste
• 1 Maggi cube [yes, they are available in US!]
• 1 T Lemon or lime juice
• 2 cloves garlic

1. Boil water. Mix-in Maggi.
2. Mix-in Peanut Butter until smooth.
3. Mix in tomato paste.
4. Add garlic, pepper, and any other veggies you want [onions, casava, bell peppers, green tomatoes, cabbage, etc].
5. Add lemon/lime juice in last 5 minutes of cooking.
6. It's all done when the peanut oil begins to separate and rise to the top.

Lainey Thomas's Local Domoda Deluxe

• 3 dalasi tomato paste
• 5 dalasi peanut butter
• 1 or 2 bitter tomatoes
• 8 Magi cubes
• 3 onions
• 3 bulbs garlic
• any vegetables in season
• meat if animal has been killed in the village that week
• and whatever else you have

Nathan Van Hooser's Infamous Domada

• 16 oz jar unsweetened peanut butter
• 15 oz can tomato sauce
• 6 oz can tomato paste*
• 1 to 3 large onions, chopped*
• 1 to 3 cloves garlic, pressed or minced*
• 1 to 3 cubes bouillon
• 1 tsp. black pepper
• 110 degree Farenheit red pepper (if you like it hot)
• 2 Tbls oil

 Directions

 Mix the peanut butter in a bowl of 3 cups hot tap water. Stir until the peanut butter is well mixed, then set aside. In another bowl, mix onions, garlic, and pepper with the tomato paste. Heat the oil strongly in a large sauce pan (small bits of onions should sizzle immediately when thrown in the oil) and add the tomato paste mixture, stirring the mess rapidly. Sauté for a minute or two before adding the adding the tomato sauce and watered down peanut butter to the sauce pan. Add the bouillon and hot red pepper as you bring the sauce to a boil (water may need to be added if the sauce starts out too thick). Reduce heat and cover so sauce can simmer. Cook for about 30 minutes. You will know the sauce is ready when oil separates out and float on top of the mixture in pools (sauce will end up very thick). When finished, cool the sauce, spoon of excess oil if desired and put it in the fridge until the following day! The flavor is much nicer after allowing it to sit overnight. Serve on the rice, potatoes, cous, etc. Any type of shredded meat can be added to this sauce at the beginning of the simmering state. Chicken domoda is especially good!

Domodah by Linda Voychehovski

Ingredients

• 2 lbs. chicken or beef
• 1 cup cooking oil
• 2 tablespoons tomato paste
• 1-2 cups tomato juice or water
• 3-4 tomatoes, seedless
• 2 large onions
• Salt or Maggi cube 1 1/2-1 3/4 cups smooth peanut butter
• 2 fresh hot peppers or 1 teaspoon ground red pepper
• 1 small eggplant, carrot, potato or cabbage (as is your wont-maybe all!)
• 3-4 cups rice

 Heat 1 cup cooking oil in a 2-3 quart pot. Brown 2 lbs. of chicken (or cubed beef) in oil and add 1 cup water or tomato juice. Add salt or a Maggi cube. Cook 15-20 minutes. Grind together 3-4 seedless tomatoes with 2 large onions and 1 teaspoon of ground/dried hot red peppers. Add this to chicken/beef & enough water or tomato juice to make 6 cups. (For hot stew add 2 hot peppers). Add 1 1/2 to 1 3/4 cups smooth peanut butter and 2 tablespoons of tomato paste & continue cooking. Ten minutes before chicken appears cooked add sliced, unpeeled eggplant (or carrots, potatoes or chunks of cabbage if you like). Cook chicken/beef until tender & the oil rises on top. Serve over rice.

Ned Hamilton's Tiyo Durango

Ingredients

• 2 T oil (corn, peanut, olive, your choice)
• 1 medium onion, minced (1 cup)
• 2 cloves garlic, minced (as much as you like)
• 1 pound chicken in cubes (boneless, skinless)
• 2 t salt
• 1 t black pepper
• 1 bay leaf
• (1-3 t cayenne - if you like it spicy)
• 2 cup chicken stock (The ratio of peanut butter to stock is about 1:1. Adjustments made to this ratio will result in a thicker or thinner domoda)
• 1-2 cup natural peanut butter
• 1-2 T tomato paste
• steamed vegetables (carrots, potatoes, cabbage, eggplant, okra are the most common).

 Begin cooking the rice before you begin the domoda. Do not brown as you cook the onions well past the wilted stage (10-15 min). Add the chicken and cook until it is no longer pink (10-15 min). Add the spices. When the chicken is pretty well cooked, add the stock. Heat for about 5 min and stir in the peanut butter. Stir well so the peanut butter has a chance to dissolve into the liquid. Add the tomato paste. As the mixture cooks, the sauce will thicken. Add more liquid if it gets too thick, more peanut butter if it doesn't seem thick enough (be careful not to add too much as it will thicken pretty rapidly). The domoda is ready when the oil begins to separate out of the liquid. This usually takes 15-20 minutes.