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Domodah beef and groundnut/peanut stew recipe

Submitted by admin on July 23, 2012 - 13:24

Description

This shows a way to make Domodah beef stew, a delicious sauce prepared with slight variations in Gambia and other countries in West Africa.

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Recipe Category:

Meats

Summary

Yield	Servings
Source	admin
Prep time	10 minutes
Cooking time	1 hour
Total time	1 hour, 10 minutes

Ingredients

1⁄2 kilogram

beef (mutton or chicken can also do)

200 grams

Groundnut/peanut butter/paste

600 milliliters

water

1

big onion

2 tablespoons

tomato paste (heaped)

1 teaspoon

curry

1 teaspoon

garlic powder (crushed fresh garlic can do)

salt to taste

300 grams

mixed vegetables (optional - use whatever you have)

pepper to taste (optional but recommended)

oil

Instructions

A teflon pan is highly recommended.

Cut meat into relatively small cubes
Use about a table spoon of oil to fry the meat on a hot flame, in hot oil for about 15 minutes (this & the small cubes above shortens general cooking time) Not much oil should be used as the groundnut paste has a lot of it.
In the meantime, chop the onion and the other vegetables
add the onion to the meat & fry for a couple of minutes
add vegetables [Some prefer to add the vegetables in the last 15 or so minutes, so they do not get overcooked and too soft, which I think is not a bad idea at all]
add hot water and then the groundnut/peanut paste and mix so no lumps form
add the tomato paste and the spices and bring to the boil and then on LOW heat, cover and cook until the meat is tender.
You will need to repeatedly stir, to ensure no scotching at the bottom. The danger for this is much more in a non-teflon pan. It might require adding some water. It is the beef that takes the bulk of the preparation time. The groundnut sauce is generally ready if you see oil raising to the top.

Notes

I used a small of a super-hot habanero pepper instead ( http://en.wikipedia.org/wiki/Habanero_chili ). They have a very nice aroma they add to the sauce, though they need to be treated with care, unless you come from some West African countries where people seem to be immune to their hotness. In many places in West Africa, sauce without (very hot) pepper is considered tasteless, at least to countless people from Guinea, Nigeria, Cameroon, Gambia, etc I have talked toThere are apparently some variations in the way Domodah is prepared, with varying vegetables, which are optional and spices. So take this as a recipe you can refine to your taste ... and feel free to share your version.Some folks do not seem to consider the ingredients complete without some form of Maggi bouillon cube or 2 ... Domodah can be eaten with rice, potatoes, fufu, sweet potatoes, cassava & much more. A juicy salad makes a good accompaniment.