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Vegan Domoda (Gambian Peanut Stew)

A vegan take on Gambia’s national dish, a deliciously rich peanut stew
Difficulty Level: Easy
Serves: 6


Vegetable oil, for frying
1 brown onion, diced
6 garlic cloves, diced
1 small piece of ginger (20-30g), diced
1 jalapeno, diced (fresh or pickled) (optional)
2 tablespoons of tomato paste
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1 teaspoon of dried thyme
¼ teaspoon of cinnamon
¼ teaspoon of cloves
3½ cups of vegetable stock
2 small or 1 large sweet potato, peeled and chopped into small pieces (2-3cm in length)
1 400g can of cannellini beans
½ cup of crunchy peanut butter
1 800g can of diced tomatoes
4 cups of leafy greens (spinach, kale or silverbeet)
½ lemon, juiced
½ cup of coriander, chopped
Cous cous, rice or quinoa, to serve


  1. Coat a large saucepan with vegetable oil and heat on medium. Add in the onion and cook for 5mins, or until fragrant. Add in the garlic, ginger and jalapeno (if using) and cook for a further 2mins, stirring frequently
  2. Add in the tomato paste, ground cumin, ground coriander, thyme, cinnamon and cloves, and a sprinkle of salt and pepper. Stir for 1-2mins
  3. Pour in the vegetable stock and stir in the sweet potatoes, peanut butter, cannellini beans and tomatoes. Bring the mixture to a boil and then reduce heat to low and simmer for about 20mins, or until the sweet potato is tender and the stew has thickened
  4. Add in the greens and simmer for 5mins, or until wilted. Then stir in the lemon juice and coriander
  5. Serve hot, on a bed of cous cous, rice or quinoa