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Gambian Domoda


Mafe, peanut butter stew, domoda african stew

Serves 6 to 8 Adults. Cooking time: 2 Hours

2 lbs of Lamb ( Cubed and washed)
1 lb Jar of Natural Peanut butter
1 cup of canola oil
1 large onion
4 Limes (Juiced)
2 cans tomato paste
3 roma tomatoes
3 Bouillon cubes (Maggi brand preferable)
2 tsp crushed pepper flakes
3 Habanero peppers (optional)
1 tsp Dried dawadawa (found in African grocery stores)
6 carrots (Peeled)
Salt to taste

Heat oil over medium to high heat in large sauce pan, add meat, stir with wooden or plastic spoon to ensure all parts the meat has browned. Cover the pot and leave for 5 minutes. Puree tomatoes and onions in a food processor. Add tomato puree, tomato paste peanut butter, pepper flakes, Maggi and dawadawa. into the pot taking care to stir well after adding each ingredient. The meat should be covered by at least 4 inches of liquid by now. If not add enough water to make sure the meat is properly covered. Cook uncovered over medium to high heat for 20 minutes. Add lime juice and stir. Taste for salt and adjust accordingly. Cook for additional 45 minutes until stew starts to thicken. Lower heat to low to medium setting, add carrots, optional habanero peppers , cover the pot and simmer for additional 25 minutes. Sauce will thicken to a hearty consistency. Serve hot over steamed jasmine rice.