Vegan Gambian Peanut Stew, also known as Domoda recipe, is a rich and comforting West African stew made with creamy peanut butter, sweet potatoes, tomatoes, and warming spices. This African peanut stew is hearty, nourishing, and packed with bold flavor while remaining completely plant-based.
Why You’ll Love This Recipe
• Creamy, rich peanut flavor with warming spices
• Naturally vegan and gluten-free
• Hearty sweet potato peanut stew packed with nutrients
• Perfect make-ahead meal
• Authentic West African stew flavors
This Vegan Gambian Peanut Stew delivers deep comfort in every spoonful.
Ingredients
- 1 1/2 tablespoons coconut oil
- 1 large yellow onion, diced
- 6 garlic cloves, chopped
- 2 tablespoons freshly grated ginger
- 1–2 jalapeño peppers, diced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 1/2 teaspoons kosher salt
- Black pepper, to taste
- 4 cups low-sodium vegetable broth (or water)
- Fresh thyme sprigs
- 1 pound sweet potatoes, peeled and finely diced
- 1/2 cup creamy peanut butter
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (28 oz) can crushed tomatoes
- 5 cups chopped kale
- 1 tablespoon freshly squeezed lemon or lime juice
- 1/2 cup chopped cilantro
For Serving (Optional)
- White rice, brown rice, millet, quinoa, or fonio
Instructions
- Heat a large Dutch oven or deep pan over medium-high heat. Add coconut oil.
- Add diced onion with a pinch of salt and cook until lightly browned, about 5 minutes.
- Stir in garlic, ginger, and jalapeño. Cook 2 minutes, stirring frequently.
- Add tomato paste, cumin, coriander, cinnamon, cloves, salt, and black pepper. Stir vigorously for 2 minutes, adding a splash of water if needed.
- Pour in vegetable broth, scraping up any browned bits from the bottom.
- Add thyme sprigs, sweet potatoes, peanut butter, cannellini beans, and crushed tomatoes. Stir well.
- Bring to a boil, then reduce heat to maintain a steady simmer for 20–25 minutes until sweet potatoes are tender.
- For a thicker Vegan Gambian Peanut Stew, blend half the stew with an immersion blender while leaving some texture intact.
- Stir in chopped kale and simmer 3–5 minutes until wilted.
- Add lemon or lime juice and cilantro. Adjust seasoning to taste.
Serve warm over rice, quinoa, or your favorite grain.
Tips & Tricks
• Use natural creamy peanut butter for best texture.
• Dice sweet potatoes evenly for uniform cooking.
• Blend partially for extra creaminess.
• Add more broth if stew thickens too much.
• For extra heat, keep jalapeño seeds intact.
Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Dinner
Method: Stovetop
Cuisine: Gambian, West African
Difficulty: Easy
Dietary: Vegan, Gluten-Free, Halal-Friendly
Notes
• Flavor deepens the next day.
• Can substitute kale with spinach.
• Add chickpeas for extra protein.
• Serve with fonio for authentic touch.
Nutrition (Approximate Per Serving)
Calories: 410
Protein: 14g
Carbohydrates: 52g
Fat: 18g
Fiber: 9g
FAQ
What is Domoda?
Domoda recipe refers to a traditional Gambian peanut stew known for its rich, nutty sauce.
Is Vegan Gambian Peanut Stew spicy?
It can be mild or spicy depending on the jalapeño quantity.
Can I freeze this stew?
Yes, it freezes well for up to 3 months.
What can I substitute for sweet potatoes?
Butternut squash works beautifully.
Can I use almond butter instead of peanut butter?
Yes, though it changes the traditional flavor.
Storage
Refrigerator: Store up to 4 days in airtight container.
Freezer: Freeze up to 3 months.
Reheat: Warm on stovetop, adding broth if needed.
Similar Recipes
Vegan Gambian Peanut Stew
Ingredients
- 1 1/2 tablespoons coconut oil
- 1 large yellow onion diced
- 6 garlic cloves chopped
- 2 tablespoons freshly grated ginger
- 1 –2 jalapeño peppers diced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 1/2 teaspoons kosher salt
- Black pepper to taste
- 4 cups low-sodium vegetable broth or water
- Fresh thyme sprigs
- 1 pound sweet potatoes peeled and finely diced
- 1/2 cup creamy peanut butter
- 1 15 oz can cannellini beans, drained and rinsed
- 1 28 oz can crushed tomatoes
- 5 cups chopped kale
- 1 tablespoon freshly squeezed lemon or lime juice
- 1/2 cup chopped cilantro
For Serving (Optional)
- White rice brown rice, millet, quinoa, or fonio
Instructions
- Heat a large Dutch oven or deep pan over medium-high heat. Add coconut oil.
- Add diced onion with a pinch of salt and cook until lightly browned, about 5 minutes.
- Stir in garlic, ginger, and jalapeño. Cook 2 minutes, stirring frequently.
- Add tomato paste, cumin, coriander, cinnamon, cloves, salt, and black pepper. Stir vigorously for 2 minutes, adding a splash of water if needed.
- Pour in vegetable broth, scraping up any browned bits from the bottom.
- Add thyme sprigs, sweet potatoes, peanut butter, cannellini beans, and crushed tomatoes. Stir well.
- Bring to a boil, then reduce heat to maintain a steady simmer for 20–25 minutes until sweet potatoes are tender.
- For a thicker Vegan Gambian Peanut Stew, blend half the stew with an immersion blender while leaving some texture intact.
- Stir in chopped kale and simmer 3–5 minutes until wilted.
- Add lemon or lime juice and cilantro. Adjust seasoning to taste.
- Serve warm over rice, quinoa, or your favorite grain.
Notes
Conclusion
Vegan Gambian Peanut Stew is a deeply comforting African peanut stew that blends creamy peanut butter, tender sweet potatoes, and bold spices into one unforgettable dish. This Domoda recipe is hearty, nourishing, and perfect for cozy dinners or meal prep.