Rich and creamy from peanut butter and sweet with pumpkin, this healthy Domoda recipe is delicious Gambian peanut stew that is a kid friendly vegan dinner ready in 35 minutes.
I love cooking savoury dishes with peanut butter. It goes especially well with pumpkin like in this pumpkin and peanut butter soup and this vegan Satay Pumpkin Curry. It adds a creamy luxuriousness to the dish, and the peanut taste isn’t overwhelming at all. Adding pumpkin not only adds a sweetness to the dish, but it also helps thicken the stew.
What is domoda?
Also known as maafe, mafé, tigadèguèna, this peanut stew – or ground nut stew – is a staple food in West Africa, and the national dish of Gambia. The dish has many regional variations: some use flour to thicken rather than a peanut paste; it can be made with various meats including chicken, lamb or beef, or without meat as in this vegan version. I have seen many recipes for peanut stew made with sweet potato, but pumpkins are also grown in Gambia and we prefer to use them in our recipe for Domoda.
Why we love this recipe
- It’s a delicious and healthy one pot family dinner recipe that can be on the table in 35 minutes.
- The pumpkin stew is packed with vegetables.
- Easy vegan dinner that is a great recipe to make ahead and meal prep. It actually tastes better a day or two after it is made.
- It’s a freezer friendly recipe.
Ingredients notes and substitutions
- Peanut butter – peanut butter is used in place of the traditional peanut paste. Use a no added sugar peanut butter.
- Pumpkin – any orange pumpkin or even butternut squash would work in this recipe. If you are a fan of sweet potato then you can use sweet potato instead.
- Spinach – you can use English spinach (as I have used here) or baby spinach which I often use – it’s a great way of using up bagged spinach. Use collard greens or kale, instead of baby spinach.
- Spices – cumin, coriander and an optional form of heat like cayenne pepper. If you are wanting a spicy peanut stew then add some habanero or scotch bonnet peppers.
How to make this peanut stew
- Fry the chopped onion in the olive oil over medium heat for 5 minutes until soft then add the crushed garlic and grated fresh ginger (if using).
- Stir in the ground cumin, ground coriander, cayenne pepper (if using) and ground ginger if not using fresh ginger.
- Add the tomatoes, pumpkin and peanut butter to the pan.
- Simmer for 15-20 minutes until the pumpkin is tender.
- Turn off the heat and blend until smooth with a hand blender.
- Return the pan to the heat, add the chopped spinach and cook for another couple of minutes until the spinach has wilted.
Yes you can. Cool the stew completely then place portions in airtight containers or sealable bags and freeze for up to 3 months.
My recipe tips
- Roughly chopped peanuts sprinkled on top of the stew add a nice crunch but leave them out for toddlers and young kids as they can be a choking hazard.
- If you want to use frozen spinach instead of fresh spinach, add after the stew has been blended, and heat through.
- Traditionally served with rice, fufu, or couscous, we also enjoy Domoda with roast potato cubes, or with a slice of milk bread or a soft chapati to mop up every last drop.
Make ahead / storage
- This pumpkin peanut stew will keep covered in the fridge for up to 3 days.
- You can freeze the stew too – it will freeze for up to 3 months.
- Spice – the amount of hot chilli spice in this recipe is suitable for kids and toddlers, but if you and your family like things with more heat then add another ¼ teaspoon cayenne and sprinkle red chilli over the top of the dish. Traditionally scotch bonnet chilli is used, which is not young kid friendly!
- Sweet potato – if your family is a fan of sweet potato, use this instead of or in addition to the pumpkin (use half the amount of pumpkin and make up the rest of the weight in sweet potato).
- Peanut soup – the consistency of peanut stew varies throughout Western Africa, this is a thicker version but you can add a little more water and enjoy it more like a soup.
- Meat – if you don’t want a vegetarian West African peanut stew, add some cubes of leftover cooked chicken or beef or brown cubes of chicken in the pan before adding the onions.
More family friendly vegan dinners
African Peanut Stew
- ½ tablespoon olive oil ($0.08 /£0.04p)
- 1 brown onion, finely chopped ($0.53 /£0.12p)
- 2 cloves garlic, crushed ($0.30 /£0.06p)
- 3 cm (1 inch) fresh ginger, grated. Or ¼ teaspoon ground ginger ($0.25 /£0.05p)
- 1½ teaspoons ground cumin ($0.15 /£0.06p)
- 1 teaspoon ground coriander ($0.14 /£0.05p)
- ¼ teaspoon cayenne pepper, optional, especially if being served to younger family members ($0.02 /£0.01p)
- 400g (14 oz) tin/can diced tomatoes ($1.10 /£0.32p)
- 250g (8¾ oz) pumpkin, peeled and cut into 2cm /.8 inch cubes ($0.50 /£0.23p)
- 100g (⅓ c) peanut butter, see notes ($0.93 /£0.40p)
- 500ml (2 c) water ($0 /£0)
- 220g (4 c) baby spinach ($3.96 /£0.75p)* see below for using cheaper frozen spinach.
- Peanuts, habanero chilli, optional, for serving ($1.00 /£0.30p)
- cooked rice, boiled potatoes or bread to serve
- Fry the onion in the olive oil over medium heat for 5 minutes until soft.
- Add the garlic and fresh ginger, if using, and cook for another couple of minutes.
- Stir in the ground cumin, ground coriander, cayenne pepper (if using) and ground ginger if not using fresh ginger, and then add the tomatoes, pumpkin and peanut butter and water and simmer 15-20 minutes until the pumpkin is tender.
- Turn off the heat and blend until smooth with a hand blender.
- Return to the heat, add the spinach and cook for another couple of minutes until the spinach has wilted.
- Serve topped with fresh sliced chilli, or roughly chopped peanuts (if giving to over 5's).
- If you want to make it ahead, it will keep in the fridge up to 3 days.
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Or just leave a comment below!
I just started cooking this and then realized the instructions don’t specify when to add the water… I’m assuming when adding the pumpkin? Please help!
I am so sorry Anna, and for the delay. You add the water with the tomatoes. The recipe has been updated to include this.
Thanks Jan 🙂
Can you used canned pumpkin?
Yes you can use canned pumpkin in this recipe. Add it with the tomatoes and simmer for 7-10 minutes before adding the spinach.
When do you add the peanut butter?
Hi Sandra, So sorry for the omission. You add the peanut butter with the pumpkin and tomatoes. The recipe has now been amended to include this. Thanks, Robyn
Never heard of this before! I’m ANYTHING peanut so this has defo made the weekly meal plan
I am with you on the peanut thing Gavin! Hope you enjoy it
Anastasia Papapetros says
Looks just so delicious and colourful, definitely a great weekday dinner idea!
Thanks Anastasia, it is a delicious weekday dinner for sure!
Peanuts + pumpkin = perfect! Can’t wait to try this.
It is a delicious combination! Hope you enjoy it!
Yum, this looks delicious! Pumpkin and peanuts, what a combination. And a kid and toddler friendly meal I can have on the table in under 30mins, perfect!
They are a great combination – and one the kids love which is always good! 🙂
The combination of peanut and pumpkin sounds absolutely delicious! This would make such a great mid week dinner, and I love that it is meatless/vegan too!
Peanut and pumpkin is a winning combination Sylvie!
Oh I have never had anything like this before – this sounds AMAZING! I am so excited to give it a try!
Thanks Alex – let me know how you like it!