TIME 2 HOURS
A firm favourite in The Gambia, Domoda is a succulent and satisfying dish. Check out this easy to follow recipe.
1 lb chicken breast, cut into ½ inch chunks
1 large onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
3 Roma tomatoes, diced
½ can (3 oz) tomato paste
¾ cup natural, unsweetened peanut butter
4 Maggi or Knorr tomato bouillon cubes
3 cups water
Scotch bonnet chilies, diced, according to heat preference
4 cups pumpkin or sweet potato, diced
Salt and pepper to taste
Heat the oil in large dutch oven. Saute the onions until golden.
Add the chicken and garlic and continue to sauté until it is no longer pink.
Add the tomatoes and cook for 3 minutes.
Add the tomato paste, chilies, peanut butter and stir to combine. Add the water and bouillon cubes. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, stirring occasionally.
Add squash, cover, and continue to cook for 35-40 minutes or until the pumpkin is tender, stirring occasionally. Season with salt and pepper. Serve hot with rice. This stew tastes even better the next day.!