Domoda: Gambian Peanut Stew (in Devon)
 
 
Author:
Serves: 3-4
Ingredients
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1 chilli, finely diced (seeds in for an extra kick!)
  • pinch of kaloniji black onion seeds (optional)
  • 250ml Maggi vegetable stock
  • ⅓ jar peanut butter (about 110g)
  • 1 tin chopped tomatoes (400g)
  • ½ small butternut squash, diced into 1cm cubes
  • 4 medium mushrooms, quartered
  • 1 red or green pepper, deseeded and chopped
  • 2 small carrots, peeled and chopped into 1cm cubes
  • 150g rice, to serve
  • 1 star anise
Instructions
  1. Heat the oil in a large pan. Add the onion and soften. Add the chilli and garlic and fry for 2-3 minutes.
  2. Pour in the stock, bring to the boil and simmer for a few minutes.
  3. Stir in the peanut butter until creamy. Add the chopped tomatoes.
  4. Add all the vegetables and simmer for 25-35 minutes until the vegetables are tender and the sauce has reduced to a thicker consistency. Some of the peanut butter oil may rise to the surface; this can be skimmed off if desired. Season with salt and pepper, to taste.
  5. While the stew is cooking, boil the rice according to pack instructions. When the rice is al dente, drain the rice with a sieve, saving the water into a separate bowl. Pour the water back into the pan the rice was cooked in (this saves you re-heating more water) and place the sieve over the top. Add the star anise to the sieve of rice and place a lid over the top. Steam for 5 minutes.
  6. When cooked, spoon the rice into a small, round bowl and tip onto the serving plate to form a 'rice dome.' Serve with the cooked peanut stew.
Notes
If you don't have Maggi stock, any vegetable stock will do!

To make this stew with chicken, simply pan fry the chicken after the onions have been softened to seal the meat. It will continue to cook through once the stock and other ingredients have been added.

If you have a slow cooker, place all the ingredients in the cooker and heat for 3 hours. If you are using chicken, seal the meat first.
Recipe by The Foodie's Way at http://thefoodiesway.co.uk/domoda-gambian-peanut-stew-devon/