Margarita's International Recipes



Beef & Peanut Stew

Judging by how many peanut stews I've made since I've started this project, it'd be easy to think that this is the most common dish in the world. That's not quite true, but it's extremely in many countries of Africa and the Caribbean. As well it should be, peanut stews are hearty, cheap and delicious.

Still, I would probably had skipped making domoda if it wasn't the national dish of Gambia. At least the recipe was a little different that the ones I usually make, but only in that it included beef and an orange vegetable (I chose sweet potato, but you can also use pumpkin or squash).

The results were good, a little bit on the bland side, but still pretty satisfying.

I followed the original recipe pretty closely, though I didn't use tomato bouillion. I also skipped the Habaneros, used as many or as few as you like.



  • 2 Tbsp. olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 lbs beef, cubed
  • 4 tomatoes, diced
  • 1-2 Habanero chilis, seeded and diced (optional)
  • 1/2 small can tomato paste
  • 1 cup natural peanut butter
  • 3 cups water
  • 2 large sweet potatoes, cubed - or the equivalent amount of pumpkin or butternut squash
  • salt and pepper to taste
  • 1/2 lemon


In a large pot, heat the oil over medium-high heat. Add the onion and saute until golden. Add the garlic and saute for one minute. Add the beef and brown on all sides. Add the diced tomatoes and cook for three minutes. Add the chilis, tomato paste and peanut butter and stir to combine. Add the water, bring to a boil, cover, reduce heat to low and simmer for 15 minutes.

Add the sweet potatoes and cook, covered, for 30 minutes or until the sweet potatoes are tender. Taste and season with salt, pepper, and lemon juice.

Adapted from Kimberly's recipe at Daring Gourmet.

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