Domoda

What it really is

Domoda is a Gambian groundnut stew, commonly cooked with tomato and meat and served with rice.

Groundnut paste is stirred into a tomato-based sauce, giving the stew its characteristic nutty richness and body. Beef is the protein represented in this entry, but versions may use lamb, chicken, fish or vegetables. Pumpkin or sweet potato may also be added, making some pots sweeter and more substantial. These variations are part of household and restaurant practice; this is one beef preparation among several versions.

The sauce is usually spooned over white rice, which absorbs some of its flavour. Rice is a common accompaniment, not necessarily cooked into the stew. Domoda is often described as a national favourite in The Gambia, though that is an informal description within a diverse food culture. Its name should not be collapsed into a generic peanut stew: the Gambian combination of groundnut and tomato, served with rice, gives the menu useful context. Because groundnut is defining, peanuts must be disclosed clearly. A menu should also state which protein, vegetables and stock the kitchen uses.

How it's served

Serve the stew hot over or beside rice, with enough sauce to coat the grains. If vegetables or meat are in large pieces, make sure the serving clearly identifies them. Chilli level and added sides vary and should be described as served.

How to write it on the menu

Call it Gambian groundnut stew and name the protein. Declare peanuts, identify added vegetables, and check stock and seasoning ingredients before making dietary claims.