...where else on the Internet can you get five recipes for domada??
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
Warning: All these people were Peace Corps volunteers. Use their recipes at your own risk!!

Jeffrey Hilty's Domada

Ingredients Directions
  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.
Bon appetite! 

Lainey Thomas's Local Domoda Deluxe

Throw the following into the pot and stick another piece of wood into your mud stove:

Nathan Van Hooser's Infamous Domada

Ingredients * add to taste


 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

Maffe in Wolof, or just groundnut stew
Serves 4-6, takes 1-2 hrs



 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

Every time I saw it made the onion, pepper and chicken were cooked in the oil before any liquid was added. At one point I asked to be walked through the process and had a half dozen people looking over my shoulder and directing as I chopped onion instead of pounding it. I have since taken to using boneless chicken and chicken stock instead of Maggi; I steam the vegetables separately so the sauce stays nice and creamy; I cut WAY back on the oil because I am not calorie-starved; I now have a three year old who doesn't like spicey food, so I rarely use hot peppers. I have found that black pepper is really a nice touch. I was told (by a tubaabo) when I first learned how to make it that it can't be made correctly without nyettetuo, but I have made it for 13 years without it and everyone seems to like it just fine. I hope another recipe won't be too many - after all: some of us ate domoda twice a day for months on end. Try it with fish, try it with beef, use some cayenne, a habenero, make it thick, make it thin, ladel it over rice, sop it up with sure makes me sleepy!



 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.

Do you have a favorite Gambian recipe? We'd sure like to hear about it!
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