A taste of The Gambia

Domada

Domada or Durangoo originates from the Mali, home of the Mandinka tribe and the largest community in The Gambia. The unique flavour of this wonderfully piquant dish comes from the concentrated peanut paste which is produced locally. Whilst Domada is usually made with either beef or a meaty fish such as sakar (tuna) or coujele (captain fish), When cooked with only vegetables; the peanuts are a good source of protein, making a highly nutritious and tasty vegetarian dish.

1. Cut the beef into cubes, or fish into 4 cutlets. Season with salt and pepper and set aside.

2. Halve the aubergine, sprinkle with a small amount of salt, and leave on the side to rest to take out the bitterness.

3. Chop the onions and tomatoes.

4. Peel the potatoes and carrots. Leave them whole, or if they are large cut in half.

5. Quarter the cabbage.

6. In a separate bowl, dissolve the peanut paste into the water then pass through a sieve, discarding any husks left in the sieve.

7. Make a stock in a large pan by adding together the tomato paste, lemon juice, stock cube and sieved peanut paste.

8. Add the meat of fish, and vegetables.

9. Cover, cook slowly, and leave to simmer for 2 hours on a low heat, stirring occasionally to prevent sticking.

Domada is usually served with boiled white rice.

Ingredients to serve 4

Preparation time 30mins Cooking time 2hrs

500g stewing beef or 800g fish cutlets
Salt and pepper to season
1 aubergine
4 small/medium onions
100g fresh tomatoes
250g potatoes
250g carrots
1 medium cabbage
250g peanut paste
2 litres water
100g tomato paste
3 tablespoons lemon juice
1 stock cube
1 teaspoon chilli sauce
1 Kilo of Boiled white rice to serve

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